Description
Learn how to make a rich and creamy vanilla pastry cream that is perfect for filling tarts, cream puffs, éclairs, or layered cakes. This classic French dessert staple will elevate your pastries to the next level.
Ingredients
Scale
Milk Mixture:
- 2 cups whole milk
- 1/4 cup granulated sugar
Egg Mixture:
- 4 large egg yolks
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
Instructions
- Heat Milk: In a medium saucepan, heat the milk and half of the sugar over medium heat until steaming but not boiling.
- Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt until thick and pale.
- Temper Eggs: Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Cook Mixture: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles, about 2-3 minutes.
- Finish: Remove from heat and whisk in the butter and vanilla extract until fully combined and smooth. Chill in the refrigerator for at least 2 hours before using.
Notes
- Vanilla pastry cream is perfect for filling tarts, cream puffs, éclairs, or layered cakes.
- For a richer flavor, use a whole vanilla bean instead of extract: split the bean, scrape out the seeds, and heat with the milk.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 14g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg