Vanilla Pastry Cream
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
1 standard pastry
ingredients
- 1 1⁄4 cups whole milk
- 3 egg yolks
- 1⁄4 cup granulated sugar
- 1⁄8 cup all-purpose flour
- pure vanilla extract
- 2 tablespoons cornstarch
- 2 teaspoons cornstarch
directions
- In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
- Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170*F. on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill 1 hour before filling pastry. Chill :1 hour.
- My Note: *No cornstarch! Had to ""do over"" Hope it tastes good when cool. I am a very fussy person when it comes to pastry cream.
- I made the recipe exactly as written and it is really good but when the cream was chilled it was so firm that I was able to stand a spoon upright in it. I too will leave out the corn starch the next time I make it. I much prefer a softer cream --.
- I have made this vanilla cream many, many times but I add 2 more egg yolks and when it is almost ready to use I add 50 grms of butter. please taste it and enjoy.
- Cornstarch not needed and I substituted the vanilla flavoring with almond flavoring.
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RECIPE SUBMITTED BY
CHEF GRPA
United States