Description
A rich, smooth, and versatile homemade pastry cream, perfect for filling tarts, cakes, and pastries. This classic recipe delivers a creamy texture and delicate vanilla flavor.
Ingredients
Scale
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not boil.
- In a separate bowl, whisk together the sugar and cornstarch.
- Add the egg yolks to the sugar and cornstarch mixture and whisk until smooth and pale.
- Gradually ladle about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, continuing to whisk.
- Remove the saucepan from the heat. Stir in the butter and vanilla extract until fully incorporated.
- Pour the pastry cream into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until thoroughly chilled and firm, before using.
Notes
- Ensure constant whisking to prevent lumps and scorching.
- Temper the egg yolks slowly to avoid scrambling them.
- Chill the pastry cream completely for best results.
- Pastry cream can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Custard
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 15g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg
Keywords: pastry cream, creme patissiere, vanilla cream, dessert filling, homemade custard