Vanilla Pastry Cream
Serves 12
5 mins prep
15 mins cook
20 mins total
Rich, creamy homemade Vanilla Pastry Cream. This classic custard is perfect for filling cakes, tarts, pastries, and so much more!
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In a medium saucepan, whisk together the sugar and cornstarch. Mix in the egg yolks, vanilla bean paste, and salt until well combined. Continue whisking until the mixture lightens in color.
Slowly stream the milk into the egg mixture while continually whisking, to prevent any lumps from forming.
Cook the mixture over low heat, whisking constantly while the mixture thickens and starts to boil, about 10-15 minutes. Do not walk away from the pastry cream while it’s cooking.
Allow the mixture to boil vigorously, forming large popping bubbles on the surface. Boil for about 10 seconds to properly thicken the pastry cream, then remove it from the heat.
Strain through a fine-mesh sieve, then stir in the butter.
Place plastic wrap directly on top of the custard to prevent a skin from forming. Chill in the fridge until completely cooled.
When ready to use, whisk up the pastry cream to make it smooth and creamy again. Add it to pastries, tarts, or cakes, and enjoy!
