Vanilla Pastry Cream

Silky smooth and infused with the warmth of vanilla, this pastry cream is a game-changer for any dessert. With a delicate balance of sweetness and richness, it’s the perfect filling for cakes, pastries, and tarts, or simply delicious on its own as a sweet treat.

Ready Time

40 mins

Yields

5 servings

Ingredients

1 cup whole milk
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
3 large egg yolks
1/4 cup cornstarch
1/2 cup unsalted butter, melted

Instructions

In a medium saucepan, combine the milk, sugar, and salt.

Heat over medium heat, whisking occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

In a small bowl, whisk together the egg yolks and vanilla extract.

Gradually add the cornstarch to the bowl, whisking until smooth.

Gradually pour the hot milk mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from scrambling.

Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.

Remove the saucepan from the heat and stir in the melted butter until fully incorporated.

Strain the pastry cream into a clean bowl to remove any lumps or cooked egg bits.

Allow the pastry cream to cool to room temperature, then cover and refrigerate until chilled.

Use the vanilla pastry cream immediately, or store it in the refrigerator for up to 3 days.

Notes

For a lighter pastry cream, you can reduce the amount of cornstarch to 2-3 tablespoons, but keep in mind that the consistency might be slightly thinner.

When using vanilla extract, make sure to choose a high-quality one for the best flavor.

If you notice any lumps in the pastry cream after straining, you can try whisking it a bit more or passing it through a fine-mesh sieve to remove them.

To speed up the cooling process, you can place the bowl with the pastry cream over an ice bath, whisking occasionally, until it reaches room temperature.

Before using the chilled pastry cream, give it a good whisk to redistribute the ingredients, as they might have separated during refrigeration.

This pastry cream is perfect for filling cakes, pastries, or éclairs, and it’s also delicious as a topping for fruit or ice cream.