Pastry Cream
A rich and creamy French pastry filling made with whole milk, egg yolks, sugar, and vanilla bean. This classic crème pâtissière is perfect for filling éclairs, tarts, and other pastries.
Ingredients
- •2¼ cups whole milk
- •6 large egg yolks
- •⅔ cup sugar
- •⅓ cup cornstarch
- •1 whole vanilla bean
- •1 vanilla bean preparation
Cooking Instructions
- 1.
In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.
3 min
- 2.
Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.
8 min
- 3.
Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)
240 min
