Vanilla Pastry Cream Recipe
As a trained pastry chef with years of hands on experience in busy professional kitchens, I’ve made pastry cream more times than I can count. Whether I was piping it into fruit tarts during a dinner rush or whisking it smooth for bakery layer cakes, one thing always stood out, when pastry cream is done right, it’s a total showstopper!
Equipment
- Medium Saucepan
- Whisk
- Measuring cups or kitchen scale
- Measuring Spoons
- Fine mesh sieve if you have to strain out cooked egg
Ingredients
- 4 large egg yolks
- ¼ cup (32 grams) cornstarch
- ½ cup (100 grams) granulated sugar
- 2 cups (459 grams) whole milk
- 3 tablespoons (46 grams) salted butter room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
- In a medium bowl, whisk together the egg yolks, cornstarch, ¼ cup of sugar, and ¼ cup of milk until smooth. Set the bowl on a damp washcloth near the stove to prevent it from moving.
- In a medium saucepan, combine the remaining 1 ¾ cups of milk and the remaining ¼ cup of sugar. Place the pan over medium heat and warm the mixture until it is barely simmering.
- Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Gradually pour the tempered egg mixture back into the saucepan, continuing to whisk constantly, it will go from thin to thick quick.
- Keep the heat at medium (do not turn it up) and whisk the mixture constantly until it thickens. You’ll know it’s ready when it begins to rapidly bubble and become thick, like a thicker pudding consistency.
- Remove the saucepan from the heat immediately. Transfer to a heat safe bowl. If there are any bits of scrambled egg, strain the pastry cream through a fine mesh sieve into the bowl.
- While the pastry cream is still warm, whisk in the vanilla extract, a pinch of salt, and butter until fully combined. Taste for salt, add a pinch if more is needed. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate until completely cold before using.
- Once cold and thick, whisk before using.
Notes
*When I separate egg yolks from the whites, I like using the shell method because it’s simple and works every time. I start with cold eggs since the yolks are firmer and less likely to break. I crack the egg gently on a flat surface, then split it into two halves over a small bowl, keeping the yolk in one side. From there, I just pass the yolk back and forth between the shell halves, letting the whites drip into the bowl below. Once most of the white is gone, I pop the yolk into a clean bowl.
Store it in the refrigerator for up to 3 days, tightly covered and with plastic wrap directly touching the surface. This keeps it smooth and prevents a skin from forming. Give it a whisk before using to get that glossy texture back.
Can I freeze it?
I wouldn’t. Freezing breaks the emulsion and turns it grainy and watery when thawed. It’s quick to make, so stick to fresh and thank yourself later.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.