Vanilla Pastry Cream

Based on 0 ratings
T

The Melting Point

Community member

"My favourite pastry cream for filling layer cakes, including Boston cream pie!"

Difficulty

Easy 👌

Preparation

30 min

Baking

1 min

Resting

360 min

Ingredients

2Servings
1⅓
egg yolks (room temperature)
2⅔ tbsp
sugar
tbsp
cornflour
158⅓ ml
milk
vanilla bean seeds
pinch
salt

Utensils

whisk, small bowl, saucepan, fine sieve, medium bowl

  • Step 1/7

    • 1⅓ egg yolks (room temperature)
    • whisk
    • small bowl

    Whisk egg yolks in a small bowl till smooth.

  • Step 2/7

    • 2⅔ tbsp sugar
    • tbsp cornflour
    • pinch salt
    • saucepan

    Combine sugar, cornflour, and salt in a saucepan over medium heat.

  • Step 3/7

    • 158⅓ ml milk

    Add milk to the saucepan in a slow and steady stream, whisking constantly. Cook till mixture thickens and begins to bubble, about 5 minutes.

  • Step 4/7

    Temper egg yolks by slowly pouring milk mixture into egg yolks.

  • Step 5/7

    Pour tempered egg yolk mixture back into the saucepan. Cook over medium heat until it comes to a full boil and is thick enough to coat the back of a spoon.

  • Step 6/7

    • vanilla bean seeds

    Remove custard from heat. Stir in vanilla.

  • Step 7/7

    • fine sieve
    • medium bowl

    Strain custard through a fine sieve into a clean bowl. Cover with plastic wrap pressed directly onto the custard’s surface to prevent a skin from forming. Refrigerate until chilled and firm, at least two hours or overnight. Store in the fridge for up to 3 days.

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