Vanilla Pastry Cream
This pastry cream has a rich, creamy texture and makes a classic filling for pastries, cakes, and tarts. By combining both cornstarch and flour, our version achieves an irresistibly silky smoothness with just the right consistency. If you are looking to keep things gluten-free, simply skip the flour and add an extra tablespoon of cornstarch.
Servings: 2 -1/2 cups
Ingredients
- 2 cups whole milk 500 grams
- ¼ teaspoon salt
- ½ cup granulated sugar 100 grams
- 6 egg yolks
- 3 tablespoons cornstarch or 4 tablespoons for a pipe-able cream
- 2½ tablespoons all-purpose flour 20 grams
- 2 teaspoons vanilla bean paste or vanilla extract
- 3 tablespoons butter 42 grams
Instructions
- Place a strainer over a bowl and set aside. You will use this later when the pastry cream is finished cooking and needs to be immediately strained.
- Add the milk and salt to a medium saucepan and bring to a simmer over medium-high heat.
- In a medium bowl, combine the sugar and egg yolks. Whisk really well until light in color. The goal is to get a bit of air incorporated. The air and sugar will help protect the egg yolks when you add the hot milk.
- Whisk in the cornstarch and flour until smooth.
- Temper the eggs by pouring about ½ cup of the hot milk mixture into the egg mixture, whisking constantly. Now, slowly pour the warmed egg mixture into the saucepan, whisking continuously.
- Bring the mixture to a simmer, stirring constantly until it thickens. If you have an instant-read thermometer, it should read 200°F. If you don't have a thermometer, let it cook until you see several large bubbles burst on the surface, then stir constantly for one more minute.
- Remove from the heat and pour the mixture through a strainer into a bowl. Stir in the butter and vanilla. Press some plastic wrap directly on the surface and chill in the fridge for 4 to 6 hours.
Notes
- When tempering the eggs, it's important to add the hot milk slowly.
- Keep that whisk moving! Constant stirring prevents lumps and ensures even cooking.
- To make this pastry cream gluten-free, skip the flour and use an extra tablespoon of cornstarch instead.
- Pastry cream can form a skin as it cools. To avoid this, press plastic wrap directly onto the surface before chilling.
- Straining the mixture is an extra safety net just in case some of the egg yolks began to scramble when you added the hot milk.
- You can store the pastry cream in the fridge for 4 to 5 days.
Nutrition
Serving: 2tablesoons | Calories: 70kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 53mg | Sugar: 6g
