Pastry Cream
User Reviews
5
Pastry Cream
Description
The Pastry Cream recipe involves simmering milk with vanilla bean seeds to infuse flavor, then tempering it gradually into a blend of egg yolks, sugar, and cornstarch. Cooking this mixture over medium heat while whisking continuously ensures a smooth, thick custard free of lumps that begins to bubble as it reaches the correct consistency. Butter is incorporated for richness and a glossy finish. Once prepared, it is pressed with plastic wrap to prevent skin formation and chilled to set.
This custard has a creamy, silky texture and delicate vanilla flavor that pairs well with various desserts. It can be used as a stand-alone cream filling or lightened by folding in whipped cream to make crème légère, or stabilized with gelatin to create diplomat cream. The recipe suggests vanilla bean paste or extract as alternatives to vanilla pods and emphasizes careful whisking to avoid curdling or burning. Chilling before use helps the cream firm up nicely for assembling desserts.
Ingredients
- 2 cups milk 480mL, whole
- 1 vanilla bean split lengthwise and seeds scraped
- 6 large egg yolk
- ⅔ cup granulated sugar (133g)
- ¼ cup cornstarch (40g)
- 1 tablespoon butter cold unsalted
Instructions
- In a medium saucepan, combine the milk and vanilla bean pod and seeds, then place over medium heat and bring to a simmer, about 8 minutes. Immediately remove from the heat and set aside to infuse the vanilla in the milk for 15 minutes. Remove the vanilla bean pod.
- In a heat-proof bowl, whisk the egg yolks and sugar until smooth and a bit lighter in color. Sift in the cornstarch and whisk vigorously until no lumps remain.
- While whisking, slowly pour in ½ cup of the hot milk mixture into the egg yolks. Then, slowly whisk in the remaining hot milk mixture. Once combined, pour the mixture through a fine mesh strainer back into the saucepan.
- Cook over medium heat, gently whisking continuously, until thickened and starting to bubble 5 to 8 minutes. Remove from the heat and whisk in the butter until melted.
- Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent skin from forming.
- Chill for at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Whisk the pastry cream again until smooth before using, as it will have set into a firm custard.
Notes
- For vanilla flavor, vanilla bean paste or vanilla extract can substitute the vanilla pod, added with the egg and sugar mix.
- Strain the cooked cream with a fine mesh sieve to remove any lumps or vanilla pod bits.
- Whisk constantly on the stove to avoid lumps and scorching without beating vigorously.
- Chill pastry cream for at least 2 hours before use for proper set and firmness.
- To make crème légère, fold in whipped cream to lighten and extend the pastry cream.
- For diplomat cream, add gelatin to the pastry cream and fold in whipped cream for a stabilized filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 397mg | 132% |
| Sodium | 80mg | 3% |
| Potassium | 283mg | 6% |
| Fiber | 0.1g | 0% |
| Sugar | 52g | 104% |
| Vitamin A | 870IU | 17% |
| Calcium | 246mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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