Pastry Cream Recipe
User Reviews
5
Pastry Cream Recipe
Description
This Pastry Cream starts by whisking whole egg, egg yolks, sugar, cornstarch, and salt until pale and smooth. Meanwhile, milk, heavy cream, and butter are heated just to boiling. The hot milk mixture is gradually added to temper the eggs and prevent scrambling. Then the combined mixture returns to the saucepan and is gently cooked with constant whisking until it thickens and nearly boils, ensuring the starch is fully cooked for stability. Vanilla extract provides flavor and a smooth finish.
The custard is glossy and thick but still pourable when warm, and it sets further as it cools. It can be chilled and used as a filling for various pastries or desserts, lending a creamy texture with a classic sweet vanilla flavor.
Ingredients
- 1 egg whole large
- 2 egg large yolks
- 1/2 cup granulated sugar
- 3 Tbsp cornstarch
- 1/8 tsp salt fine sea salt
- 1 cup milk whole
- 1 cup heavy whipping cream
- 2 Tbsp butter unsalted
- 2 tsp vanilla extract
Instructions
- In a medium, heat-proof mixing bowl, combine egg, yolks, sugar, cornstarch, and salt, and whisk vigorously until completely smooth and lightened in color, 2 minutes.
- In a large saucepan add milk, heavy cream and butter and heat over medium heat until it just starts to boil, stirring occasionally to prevent the milk from scalding or a film from forming. As soon as it starts to boil, remove from heat.
- While whisking the egg mixture constantly, slowly drizzle in 1/3 of the hot milk mixture. This slow process of adding milk or tempering the eggs ensures you don’t scramble the eggs.
- Pour the warm egg mixture back into the saucepan with the remaining milk and whisk to combine. Set over medium heat and whisk constantly until thickened, about 2 minutes. The cream will thicken quickly but you want to give it a chance to cook off the corn starch so the cream doesn’t separate. Stop mixing for a few seconds and as soon as you see it’s starting to boil, reduce the heat to keep it at a very low boil and continue whisking vigorously for 1 minute. When it’s done, the cream should be thickened, smooth and glossy.
- Remove from heat and whisk in vanilla extract. Transfer cream to a shallow bowl and place plastic wrap directly over the surface of the hot cream to prevent a skin from forming and let it come to room temperature then refrigerate for at least 2 hours or up to 3 days ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people (makes 2 1/2 cups)
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbs | 18g | |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 114mg | 38% |
| Sodium | 67mg | 3% |
| Potassium | 89mg | 2% |
| Fiber | 0.03g | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 669IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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