Vanilla Bean Pastry Cream recipe

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Ingredients

1 large whole egg
2 large egg yolks
½ cup white sugar
¼ cup cornstarch
1 teaspoon kosher salt
2 cups whole milk
1 vanilla bean
4 tablespoons cold butter, cubed

Nutrition Info

120.1 calories
carbohydrate: 13.9 g
cholesterol: 63.9 mg
fat: 6.3 g
fiber: : -
protein: 2.3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 210.9 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.

  2. Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.

  3. Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring, refrigerate until thoroughly chilled 2 to 3 hours.

Recipe Yield

3 cups

Recipe Note

The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch;just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.

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