Vanilla Pastry Cream
A rich and velvety Vanilla Pastry Cream, perfect for filling pastries, cakes, and tarts or enjoying on its own.
Ingredients
Main Ingredients
- 2 cups whole milk
- ½ cup granulated sugar Can be substituted with agave or honey.
- ¼ cup cornstarch Ensure gluten-free if necessary.
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter Use plant-based butter for a vegan option.
- 2 teaspoons pure vanilla extract Quality extract enhances flavor.
Instructions
Preparation
- Gather all the ingredients and measuring utensils.
Cooking the Base
- In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Place over medium heat, whisking slowly and constantly until heated through but not boiling, about 5-7 minutes.
Whisking Yolks
- In a separate bowl, whisk the egg yolks until smooth.
Tempering Yolks
- Once the milk mixture is hot, slowly pour about 1/2 cup into the egg yolks while whisking constantly.
Combining Mixtures
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking thoroughly.
Thickening Cream
- Continue cooking over medium heat, whisking constantly until thickened and bubbly, about 5-8 minutes. Remove from heat immediately.
Finishing Touches
- Add the unsalted butter and pure vanilla extract, stirring until smooth.
Cooling
- Transfer to a bowl, cover with plastic wrap in direct contact with the surface, and let cool before refrigerating.
Storage
- Store in the refrigerator for up to 3-4 days or freeze in a safe container.
Notes
For better flavor, steep the milk with vanilla beans. Avoid overheating the milk to prevent flavor changes.