Vanilla Pastry Cream
Silky, rich pastry cream thickened with egg yolks and cornstarch for pies, tarts, and pastries.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy, Eggs
This classic French pastry cream simmers milk and vanilla into a custard base, then whisks in egg yolks for a glossy, spoonable texture. Chill it fully before piping into eclairs, layering in tarts, or spreading between cake layers. The technique of tempering the yolks slowly prevents curdling and delivers a smooth, lump-free result.
Ingredients
- 2 cups whole milk
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 5 large egg yolks
- 2 tablespoons unsalted butter
Method
-
Pour the milk into a 6-quart saucepan and add the split vanilla bean and scraped seeds (if using vanilla extract, reserve it for later). Heat over medium heat until steaming and just beginning to bubble at the edges, then remove from heat.
-
In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until pale and smooth with no lumps.
-
Remove the vanilla bean pod from the milk. Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture while whisking constantly to temper the yolks.
-
Whisk the tempered yolk mixture back into the saucepan with the remaining hot milk.
-
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 5 to 6 minutes. Continue whisking and boil for 1 minute to fully activate the cornstarch.
-
Remove from heat and whisk in the butter and vanilla extract (if using) until smooth and glossy.
-
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
-
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming, then refrigerate until fully chilled and set.
-
Whisk the chilled pastry cream briefly to loosen it before using in pies, tarts, or pastries.
Rate this recipe
Vanilla Pastry Cream
This classic French pastry cream simmers milk and vanilla into a custard base, then whisks in egg yolks for a glossy, spoonable texture. Chill it fully before piping into eclairs, layering in tarts, or spreading between cake layers. The technique of tempering the yolks slowly prevents curdling and delivers a smooth, lump-free result.
4 hr 16 oz 180 cal
Ingredients
- 2 cups whole milk
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 5 large egg yolks
- 2 tablespoons unsalted butter
Method
- 1
Pour the milk into a 6-quart saucepan and add the split vanilla bean and scraped seeds (if using vanilla extract, reserve it for later). Heat over medium heat until steaming and just beginning to bubble at the edges, then remove from heat.
- 2
In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until pale and smooth with no lumps.
- 3
Remove the vanilla bean pod from the milk. Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture while whisking constantly to temper the yolks.
- 4
Whisk the tempered yolk mixture back into the saucepan with the remaining hot milk.
- 5
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 5 to 6 minutes. Continue whisking and boil for 1 minute to fully activate the cornstarch.
- 6
Remove from heat and whisk in the butter and vanilla extract (if using) until smooth and glossy.
- 7
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps.
- 8
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming, then refrigerate until fully chilled and set.
- 9
Whisk the chilled pastry cream briefly to loosen it before using in pies, tarts, or pastries.