
Vanilla Pastry Cream
Serves 125 mins prep15 mins cook
Rich, creamy homemade Vanilla Pastry Cream. This classic custard is perfect for filling cakes, tarts, pastries, and so much more!
0 servings
What you need

tsp vanilla bean paste

tbsp unsalted butter
tbsp cornstarch

tsp table salt

cup full fat milk

egg yolk
Instructions
0 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. 1 Slowly stream the milk into the egg mixture while continually whisking, to prevent any lumps from forming. 2 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. 3 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. 4 Strain through a fine-mesh sieve, then stir in the butter. 5 Place plastic wrap directly on top of the custard to prevent a skin from forming. Chill in the fridge until completely cooled. 6 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!View original recipe