Vanilla Pastry Cream

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!

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Pastry Cream

Yields:  18 oz.

Total Time:  15 min

Prep Time:  5 min

Cook Time:  10 min

 

Ingredients

  • 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

 

Directions

  1. 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.
  2. Meanwhile, place the egg yolks in a large heat resistant bowl.
  3. Once the milk is just beginning to simmer, pour it slowly into the yolks, whisking continuously.
  4. Pour the mixture back into the saucepan and continue whisking over medium-low heat until it begins to boil.
  5. Boil for 1 minute.  Remove the saucepan from the heat and stir in the vanilla extract.
  6. Transfer to a bowl, cover with plastic wrap (pressed against the surface), and refrigerate until cold.
  7. Use within 4 days.

The ingredients for pastry cream include:  milk, heavy cream, granulated sugar, egg yolks, vanilla extract, and cornstarch.

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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.

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Once the milk is just beginning to simmer…

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Pour it very slowly into the yolk mixture.

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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.

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Place the mixture back into the saucepan and cook over medium-low heat.  Whisk this continuously until it begins to boil.

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Boil, boil, boil…

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Boil for 1 minute – the mixture will thicken up nicely.

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Remove from the heat and whisk in the vanilla extract.

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Transfer the pastry cream to a bowl.

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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.

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Then refrigerate until cold and use when needed!  My favorite uses?  As a filling for eclairs and cakes!  Nom.

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