1. **Heat the Milk**: In a saucepan, heat the milk over medium heat until it just begins to simmer. Add the vanilla bean (or vanilla extract if using), and stir occasionally.
2. **Whisk the Egg Yolks and Sugar**: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
3. **Temper the Eggs**: Gradually pour a small amount of the hot milk into the egg mixture while whisking constantly. This will gently raise the temperature of the eggs, preventing them from curdling. Slowly add the rest of the milk while whisking.
4. **Cook the Mixture**: Return the egg and milk mixture to the saucepan over medium heat. Continue whisking constantly until the mixture thickens and begins to boil. Once it reaches a boil, keep whisking for another 1-2 minutes to cook the cornstarch fully.
5. **Finish the Cream**: Remove the saucepan from the heat and whisk in the butter and a pinch of salt until smooth.
6. **Cool and Strain**: Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Let it cool slightly, then cover it with plastic wrap, ensuring the wrap touches the surface of the cream to avoid a skin.
7. **Chill**: Refrigerate the pastry cream for at least 1-2 hours before using. It will thicken further as it cools.
Pastry cream is a luscious, rich custard with a smooth, silky texture. When made correctly, it has a beautiful balance of sweetness and vanilla flavor, with a slight richness from the egg yolks and butter. It is an essential filling for many classic pastries and is a dessert maker’s secret weapon for creating memorable, delicious treats.
– **Calories**: 120 kcal (per 1/4 cup serving)
– **Protein**: 3 g
– **Carbohydrates**: 15 g
– **Fat**: 5 g
– **Saturated Fat**: 3 g
– **Cholesterol**: 120 mg
– **Sodium**: 25 mg
– **Sugar**: 12 g
– **Fiber**: 0 g
(Note: Nutritional values may vary based on exact quantities and optional additions.)
This pastry cream recipe is an essential skill for any baker, offering a creamy, versatile filling that can be used in a wide array of desserts. Whether you’re making traditional French pastries or experimenting with new creations, mastering pastry cream will elevate your baking game and impress your guests with its smooth texture and luxurious flavor.
We recommend using this pastry cream in fruit tarts, éclairs, or as a filling for puff pastry. It pairs wonderfully with fresh berries, whipped cream, or even a drizzle of chocolate sauce. Its versatility means you can make it ahead and store it for a few days in the fridge, making it an ideal component in your baking arsenal. Embrace healthful indulgence by enjoying this custard as a delightful and satisfying part of a balanced treat.
