Pastry Cream
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups whole milk
- 1plump, moist vanilla bean, split lengthwise, pulp scraped out
- 6large egg yolks
- ½cup sugar
- ⅓cup cornstarch, sifted
- 3½tablespoons unsalted butter, softened
Nutritional analysis per serving (8 servings)
193 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 4 grams protein; 34 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring milk, vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
- Step 2
Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
- Step 3
Whisk yolks, sugar and cornstarch together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot milk. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, bring mixture to boil. Boil — still whisking — for 1 to 2 minutes before pressing cream through a sieve into the small bowl. Set bowl into ice bath, add cold water and stir frequently to cool cream to 140 degrees. Stir in butter. Keep cream over ice until it is completely cool.
Private Notes
Comments
If you use flour instead of corn starch, you can safely boil an egg custard with no fear of curdling. Flour has half the thickening power of corn starch, so you will need to use twice as much as called for here. However, in my opinion, this recipe calls for too much thickener. I usually use 2 cups milk, 6 egg yolks, and one half cup of flour and it comes out great--plenty thick enough for a tart or boston cream pie, or whatever. Hope that helps.
I agree with most everyone, much too thick. I added another cup of milk, which was ok since I wanted to use it as pudding instead of a pie filling. That helped. Overall, I think I’ll try using flour next time.
There is a shocking amount of cornstarch in this recipe which ultimately caused my “pastry cream” to completely seize. Do not recommend this recipe.
I made it exactly as the recipe requires and it was great. The butter at the end keeps it from getting too thick. The consistency was perfect.
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