Vanilla Pastry Cream

This rich and flavorful vanilla pastry cream recipe is the building block of eclairs, tarts, and many more delicious desserts. Simple and versatile, this rich, flavorful and custardy pastry filling is sure to bring delight to anyone that tastes your next creation.

Ingredients

USMetric

4 egg yolks
½ cup granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
1 ⅓ cup whole milk
1 tablespoon unsalted butter
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
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Directions

Pastry Cream

In a medium-sized bowl, vigorously whisk together eggs and sugar for 2-3 minutes. Add in cornstarch and continue to whisk vigorously until lumps are gone.

In a large saucepan over medium heat, bring milk to a boil, whisking occasionally. Whisk in ¼ cup of the hot milk into the egg mixture. Once the milk is fully incorporated, whisk the remaining milk into the bowl and set the saucepan aside.

Pour the mixture through a sieve back into the saucepan and continue cooking over medium heat, whisking constantly until cream begins to thicken and boil. Remove from heat and stir in the butter until completely melted. Stir in vanilla extract.

Pour pastry cream into a medium bowl. Cover the pastry cream with plastic wrap, making sure the plastic wrap gently touches the top of the pastry cream. Chill in the fridge for at least 2 hours. For best results, chill up to 24 hours.

Notes

Store in fridge with plastic wrap pressed against the top of the pastry cream for 5-7 days.

4 egg yolks
100 grams granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
315 ml whole milk
1 tablespoon unsalted butter
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
buy now

Directions

Pastry Cream

In a medium-sized bowl, vigorously whisk together eggs and sugar for 2-3 minutes. Add in cornstarch and continue to whisk vigorously until lumps are gone.

In a large saucepan over medium heat, bring milk to a boil, whisking occasionally. Whisk in 60 ml of the hot milk into the egg mixture. Once the milk is fully incorporated, whisk the remaining milk into the bowl and set the saucepan aside.