Vanilla Pastry Cream
Follow the recipe below to make creamy, rich vanilla pastry cream custard to use as a filling or spread for your baking needs.
Yield: 2.5 cups
Vanilla Pastry Cream
A smooth, rich vanilla pastry cream custard that can be used for fillings or spreads.
Prep time: 10 MinCook time: 20 MinInactive time: 3 HourTotal time: 3 H & 30 M
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar, divided
- 3 tablespoons unsalted butter, cut into 1/2 inch cubes
- 1/2 vanilla bean (or 1 tsp vanilla extract or paste)
- 6 egg yolks
- 1/4 cup cornstarch
Instructions
- Stir together the milk, 1/4 cup sugar, and butter to a medium saucepan and warm on low heat.
- If using vanilla bean, carefully slice the bean in half and remove the seeds. Add the seeds and bean to the milk mixture.
- While the milk mixture is warming, whisk together the egg yolks, remaining 1/4 cup of sugar, and cornstarch in a medium bowl until smooth.
- When the milk comes to a simmer, remove the vanilla bean (if used) and slowly pour about 1/3 of the milk mixture into the egg mixture while constantly whisking. Strain into another bowl to remove lumps or bits of curdled egg.
- Place the remaining milk mixture back onto the stove and bring back to a simmer on medium heat.
- Slowly pour the strained egg mixture into the simmering milk, whisking constantly.
- Continue to whisk until the cream starts to thicken, and then remove from heat and continue whisking until the cream has reached the desired thickness.
- Place the thickened mixture back on medium heat and whisk for 1 minute.
- Pour the pastry cream into a bowl and cover to the touch with plastic wrap. This will prevent a film from forming on the surface as it cools.
- Refrigerate until chilled (about 3 hours), up to 2 days.
