Description
A classic pastry cream recipe used for various desserts.
Ingredients
Scale
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 4 large egg yolks
- 1 whole egg
- 2 tablespoons (30 g) unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 1 vanilla bean, split and scraped (optional)
Instructions
- HEAT THE MILK: In a medium saucepan, heat the milk over medium heat until it is just below a simmer. If using a vanilla bean, add the seeds and pod to the milk while it heats. Once warm, remove from heat and let it steep for 10 minutes to infuse the flavor.
- WHISK THE EGGS AND SUGAR: In a mixing bowl, whisk together the sugar, cornstarch, egg yolks, and whole egg until the mixture is thick, pale, and smooth. This helps prevent lumps and creates a silky base.
- TEMPER THE EGGS: Slowly pour about half of the hot milk into the egg mixture, whisking constantly to prevent curdling. This gradually raises the temperature of the eggs without cooking them.
- COOK THE PASTRY CREAM: Pour the tempered egg mixture back into the saucepan with the remaining milk. Return the pan to medium heat and whisk constantly as the mixture thickens. Continue to whisk for 1–2 minutes after it thickens to fully cook out the cornstarch.
- FINISH THE CREAM: Remove from heat and whisk in the butter and vanilla extract, unless you already used a vanilla bean. Strain the cream through a fine mesh sieve into a clean bowl to ensure a perfectly smooth texture.
- CHILL: Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled and set.
Notes
- This pastry cream can be used as a filling for various desserts such as éclairs, cream puffs, and tarts.
- If desired, you can flavor the pastry cream with other extracts or citrus zest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 80 mg