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A Weck Jar fillled with Vanilla Pastry Cream next to a spoonful of pastry cream
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Vanilla Pastry Cream

Pastry cream is rich, luscious pudding that’s used in all kinds of cakes, a true staplein the pastry kitchen. To flavor this silky custard, you can use pure vanilla extract ora scraped vanilla bean, which will give the most intense and satisfying flavor. If youhave never tried baking with a real vanilla bean, try it now and you’ll be hooked.The seeds will add a fragrant aroma and flecks of real vanilla. You can replace the vanilla bean with other flavors, like cinnamon sticks, star anise, ginger, instant espresso, or anything else you think up.
Servings: 3 cups (780g)
Author: Zoë François

Ingredients

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) unsalted butter
  • 1 pinch kosher salt
  • Seeds scraped from 1/2 vanilla bean or 2 tsp vanilla extract
  • 3 Tbsp cornstarch
  • 1 egg at room temperature
  • 4 egg yolks at room temperature

Instructions

  • In a medium saucepan over medium heat, combine the milk, 1/4 cup / 50g of the sugar, butter, salt, and vanilla; bring to a gentle boil; and then remove from the heat.
  • In a medium bowl, whisk together the cornstarch and remaining 1/4 cup / 50g sugar. Add the egg and egg yolks and whisk into a smooth paste.
  • Whisk enough of the hot milk, a little at a time, into the egg mixture until it is warm to the touch. Once the eggs are tempered, pour the mixture back into the remaining milk in the pan.
  • Return the saucepan to medium-high heat and bring the mixture to a boil; continuously whisk for 3 minutes more or the pastry cream will separate once it cools.
  • If there are any lumps in the pastry cream, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming.
  • In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides.
  • Set the container in the ice bath or place in the freezer until chilled, about 15 minutes before using. Or transfer to an airtight container and store in the refrigerator for up to 3 days.