Ahhhh, pastry cream…. Delicious and so versatile – from a filling to a topping to just eating it with a spoon. You can’t go wrong with this recipe!
Yields: 18 oz.
Total Time: 15 min
Prep Time: 5 min
Cook Time: 10 min
- 8 oz. milk
- 8 oz. heavy cream
- 4 oz. granulated sugar (approximately ½ cup)
- 2 large egg yolks
- 2 Tbsp. cornstarch
- 2 tsp. vanilla extract
- Add the milk, heavy cream, cornstarch, and sugar to a saucepan and bring just to a simmer over medium heat, stirring frequently to prevent the milk from scorching.
- Meanwhile, place the egg yolks in a large heat resistant bowl.
- Once the milk is just beginning to simmer, pour it slowly into the yolks, whisking continuously.
- Pour the mixture back into the saucepan and continue whisking over medium-low heat until it begins to boil.
- Boil for 1 minute. Remove the saucepan from the heat and stir in the vanilla extract.
- Transfer to a bowl, cover with plastic wrap (pressed against the surface), and refrigerate until cold.
- Use within 4 days.
The ingredients for pastry cream include: milk, heavy cream, granulated sugar, egg yolks, vanilla extract, and cornstarch.
Place the milk, heavy cream, sugar, and cornstarch in a saucepan and bring to a simmer over medium heat. Make sure you stir this frequently to avoid scorching the mixture (been there, done that :/)
While the milk is coming up to temperature, place the egg yolks in a heat resistant bowl.
Once the milk is just beginning to simmer…
Pour it very slowly into the yolk mixture.
Make sure you whisk this continuously – this is called tempering and will ensure that the egg yolks won’t scramble when placed on the heat.
Place the mixture back into the saucepan and cook over medium-low heat. Whisk this continuously until it begins to boil.
Boil, boil, boil…
Boil for 1 minute – the mixture will thicken up nicely.
Remove from the heat and whisk in the vanilla extract.
Transfer the pastry cream to a bowl.
And cover with plastic wrap, making sure it is touching the surface. This will stop a skin from forming on the top of the cream as it cools.
Then refrigerate until cold and use when needed! My favorite uses? As a filling for eclairs and cakes! Nom.