Vanilla Pastry Cream
This Vanilla Pastry Cream has a smooth and velvety texture, making it a wonderful filling for a multitude of pastries.
Equipment
- 1 3-Quart Saucepan
- 1 Whisk
Ingredients
- ½ Cup Whole Milk (measure #1)
- 1 Cup Whole Milk (measure #2)
- ½ Cup Granulated Sugar
- ½ Cup Cornstarch
- 1 Large Egg
- 4 Large Egg Yolks
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Pure Vanilla Extract
Instructions
- Place cornstarch in a medium-sized bowl. Add ½ cup of the milk (measure #1) and whisk until cornstarch is dissolved.
- Add the egg and egg yolks to the cornstarch/milk mixture. Whisk lightly until combined.
- Combine remaining milk (measure #2) and granulated sugar in a medium-sized saucepan. Heat over medium heat until the mixture reaches a low boil. Remove from heat.
- Slowly pour ½ cup of the hot mixture into the egg mixture; whisking constantly.
- Return the remaining milk/sugar mixture to a simmer over medium-low heat. Slowly pour the egg mixture into the saucepan, whisking constantly.
- Continue to whisk vigorously until the mixture is quite thick (3 - 5 minutes). The continuous whisking is important in this step. The eggs will curdle if not whisked properly - which results in a lumpy, eggy pastry cream.
- Remove from heat. Add the butter and vanilla. Whisk until all the butter is melted.
- Pour into a heatproof bowl. Place plastic wrap directly over top of pastry cream to prevent a skin from forming.
Notes
Keep pastry cream refrigerated until ready to use.
Nutrition
Calories: 526kcalCarbohydrates: 60gProtein: 10gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 362mgSodium: 86mgPotassium: 243mgFiber: 0.2gSugar: 40gVitamin A: 1081IUCalcium: 194mgIron: 1mg
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