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Velvety Vanilla Pastry Cream

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Velvety Vanilla Pastry Cream is a rich, silky custard made with milk, cream, and egg yolks, infused with deep vanilla flavor. Perfect for filling pastries, tarts, and cakes, this luxurious cream is smooth, glossy, and easy to make at home.

Ingredients

6 egg yolks

1/2 cup sugar (100g)

4 tablespoons cornstarch (32g)

Pinch of salt

1 teaspoon vanilla extract (5 ml)

1 cup milk (240 ml)

1 cup cream (240 ml)

Instructions

  1. In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
  2. In a saucepan, combine milk and cream. Heat over medium heat until steaming, but do not boil.
  3. Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.
  4. Gradually add the remaining hot milk mixture, whisking continuously.
  5. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and gently bubbling, about 2–3 minutes.
  6. Remove from heat and stir in vanilla extract.
  7. Pour the pastry cream into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
  8. Cool to room temperature, then refrigerate for at least 2 hours before using.

Notes

Cook until the cream gently bubbles for at least 1 minute to fully activate the cornstarch.

Strain warm pastry cream through a sieve if any lumps form.

For deeper flavor, infuse the milk with a split vanilla bean instead of extract.

Do not freeze; store refrigerated up to 4 days.

Whisk gently before using to restore smooth texture.

Nutrition

Find it online: https://justsosavory.com/velvety-vanilla-pastry-cream/