Description
Learn how to make a delicious pastry cream that can be used to fill tarts, cakes, and pastries. This creamy custard is easy to prepare and versatile in various desserts.
Ingredients
Scale
Milk Mixture:
- 2 cups whole milk
- 1 tsp vanilla extract or vanilla bean paste
- pinch of salt
Egg Yolk Mixture:
- 5 large egg yolks
- 3 tbsp cornstarch (2 1/2 tbsp for a looser consistency filling)
- ½ cup granulated sugar
Optional:
- 2 tbsp unsalted or salted butter
Instructions
- Simmer Milk: In a saucepan, bring milk, vanilla, and salt to a simmer over medium heat. Do not boil.
- Prepare Egg Yolk Mixture: Whisk together egg yolks, sugar, and cornstarch until thick and pale.
- Temper Eggs: Slowly add hot milk to egg yolks while whisking to temper.
- Combine Mixtures: Gradually mix in the remaining milk half a cup at a time.
- Cook Mixture: Cook over medium heat until thick and bubbling.
- Add Butter (Optional): Incorporate butter one tablespoon at a time if desired.
- Strain Mixture: Pour mixture through a strainer for a smooth cream.
- Chill: Cover with plastic wrap and chill for at least two hours before using.
Notes
- Ensure the pastry cream is covered directly with plastic wrap to prevent a film from forming on the surface.
- If butter separates, whisk continuously until fully combined and slightly cooled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 7g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 95mg
Keywords: Pastry Cream, Custard, Dessert, French, Baking
