Pastry Cream
User Reviews
5
Pastry Cream
Description
This Pastry Cream is prepared by heating milk until just bubbly, then slowly combining it with a mix of egg yolks, sugar, cornstarch, and salt. The mixture is then cooked gently over medium heat with constant whisking until it thickens to a custard consistency. Vanilla extract is added toward the end to impart a fragrant note. The cream is then cooled in a bowl or placed in the refrigerator covered with plastic wrap directly on its surface to prevent skin formation.
The finished pastry cream has a firm, smooth texture without lumps, providing a luscious base filling. Its mild sweetness and vanilla aroma make it suitable for complementing fresh fruit or pastries. It holds its shape well, lending structure to desserts requiring a creamy component.
The cream can be made up to four days in advance and stored refrigerated. Almond milk can be used as a substitute for whole milk if desired, and a vanilla pod can replace vanilla extract for a more intense vanilla flavor.
Ingredients
For the pastry cream:
- 2 cups milk see note 1, whole
- 6 large egg yolk
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (see note 2)
Instructions
To make the pastry cream:
- In a medium non-aluminum saucepan over medium heat, warm milk until tiny bubbles appear on the surface, about 6 to 8 minutes (about 180 degrees Farenheit). Stir to prevent the milk from scalding.
- Meanwhile, In a large bowl, whisk together egg yolks and sugar. Whisk in cornstarch and salt. While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes. Whisk in vanilla. Remove from heat. Scrape in to a bowl. Cool 10 minutes, stirring occasionally, or refrigerate (cover with plastic wrap, pressing plastic directly on the surface of the cream).
Notes
- The pastry cream can be made up to four days ahead and should be stored covered in the refrigerator with plastic wrap pressed onto the surface to prevent a skin forming.
- Almond Breeze Unsweetened Original Almond Milk can be substituted for whole milk without affecting the texture.
- A split vanilla pod may be used in place of vanilla extract for a richer vanilla flavor.
- This recipe yields just over 2 1/4 cups of pastry cream, adequate for one fresh fruit tart or Danish layer cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1/2 cup each)
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 381kcal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 290mg | 97% |
| Sodium | 205mg | 9% |
| Potassium | 214mg | 5% |
| Fiber | 0.1g | 0% |
| Sugar | 56g | 112% |
| Vitamin A | 565IU | 11% |
| Calcium | 184mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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