Pastry Cream
Pastry cream is luscious and silky with plenty of vanilla flavor. It’s the perfect filling for classic desserts like eclairs, cream puffs, and Boston cream pies!
Servings 3 cups
Calories 456kcal
Equipment
- Saucepan
- Mixing Bowls
- Fine mesh seive
Ingredients
- 2 cups whole milk (480mL)
- 1 vanilla bean split lengthwise and seeds scraped
- 6 large egg yolks
- ⅔ cup granulated sugar (133g)
- ¼ cup cornstarch (40g)
- 1 tablespoon cold unsalted butter
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.
Video
Notes
- Vanilla bean substitutes. While a vanilla pod is the classic choice, you can substitute it for a tablespoon of vanilla bean paste or vanilla extract (not vanilla essence). Add the paste or extract to the egg and sugar mixture.
- Strain the egg and milk mixture. Using a fine mesh sieve will catch any lumps as well as larger bits of vanilla bean pod.
- Whisk the pastry cream constantly while it's on the stove. It requires your full attention to prevent lumps and scorched bits. Whisking constantly also helps the custard thicken evenly. Be sure to whisk all around the saucepan, not just in one spot, so the milk and eggs don't stick to the pot and scorch or scramble. But don't beat it! A gentle stir with the whisk is just fine. If you whisk vigorously, you will incorporate air and potentially prevent the creme pat from setting up properly.
- Refrigerate before using. Crème pâtissière needs to be chilled for at least 2 hours to allow it to set and firm up.
- Make crème légère. To make lightened pastry cream that also stretches the batch, fold in some whipped cream. Whip 1 cup of heavy cream until stiff peaks form. Whisk the chilled crème pâtissière to loosen it a bit, then whisk in a quarter of the whipped cream to loosen it more. Fold in the rest of the whipped cream.
- Make diplomat cream. Make stabilized whipped cream by mixing 1 teaspoon of gelatin bloomed with 3 tablespoons of water and melting it in the microwave for 10 to 15 seconds. Place the chilled crème pâtissière into a large bowl and whisk to loosen it, then stir in the melted gelatin. Beat 1 cup of heavy cream until stiff peaks form. Whisk in about a third of the whipped cream. into the creme pat, then fold in the rest, or as much as you need, until your desired consistency is reached.
Nutrition
Calories: 456kcal | Carbohydrates: 63g | Protein: 11g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 397mg | Sodium: 80mg | Potassium: 283mg | Fiber: 0.1g | Sugar: 52g | Vitamin A: 870IU | Calcium: 246mg | Iron: 1mg