Vanilla Pastry Cream Recipe
A versatile vanilla pastry cream serves as an ideal classic filling for various pastries, including puffs and eclairs.
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Instructions
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Heat milk in a heavy-bottomed saucepan over low heat until steaming.
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In a separate large bowl, vigorously whisk egg yolks, sugar, and cornstarch until thick and creamy.
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Slowly pour about half of the steaming milk into the egg mixture while continuously whisking; keep the remaining milk in the pan.
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Return the egg mixture to the pan with the rest of the milk. Whisk vigorously for 2 to 3 minutes over medium heat until the pastry cream is quite thick.
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Remove from heat, then whisk in the butter and vanilla.
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Transfer the pastry cream to a bowl and cool in an ice water bath for 30 minutes.
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Refrigerate the cream until thoroughly chilled, preferably for 4 hours.