Description
Vanilla pastry cream, or crème pâtissière, is a rich and silky custard used as a filling for pastries, tarts, and cakes. Made with milk, egg yolks, sugar, and cornstarch, it’s flavored with vanilla for a sweet and classic touch to any dessert.
Ingredients
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 oz unsalted butter
- 1 tsp vanilla extract or 1 tsp vanilla bean paste
Instructions
- In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
- In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
- Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened and bubbling, about 2–3 minutes.
- Remove from heat and whisk in butter and vanilla until fully incorporated.
- Pour the pastry cream into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- Cool to room temperature, then refrigerate for at least 2 hours before using.
Notes
Use a vanilla bean for a more aromatic, speckled version.Add citrus zest to the milk for a fresh twist.Use 2% milk for a lighter version, though it may be less rich.Use almond or oat milk and dairy-free butter to make it dairy-free.If pastry cream thickens in the fridge, whisk gently to loosen before using.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 16g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg
