This pastry cream can be used in so many desserts, it's especially great in fruit tarts, eclairs or enjoyed on it's own.
Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins
2 tsp vanilla bean paste or 1 vanilla pod
2 1/4 cups whole milk
2 large egg
4 egg yolks
3/4 cup confectioners sugar
1/4 cup cornstarch
optional flavoring suggestions
lemon or lime zest
orange blossom or rose water
fruit or peppermint extracts
cinnamon or other spices you love
almond, praline or pistachio paste
1
Add the vanilla bean paste or scrape the seeds from the vanilla pod into a large saucepan. Pour in the milk and heat over medium-high heat, bring to
2
a boil.
3
Put the eggs and yolks into a heat proof bowl, add the sugar, cornstarch and whisk until smooth. Pour the boiling milk over the egg mixture and whisk constantly until completely combined. Pour this custard mixture back into the saucepan over medium heat. Cook and whisk constantly until thickened. Continue to cook for 2-3 minutes to combine flavors.
4
Remove from the heat and transfer to a bowl. Whisk in any additional flavorings. Press a piece or plastic wrap over the top of the pastry cream. Refrigerate until ready to use.
Add the vanilla bean paste or scrape the seeds from the vanilla pod into a large saucepan. Pour in the milk and heat over medium-high heat, bring to
2
a boil.
3
Put the eggs and yolks into a heat proof bowl, add the sugar, cornstarch and whisk until smooth. Pour the boiling milk over the egg mixture and whisk constantly until completely combined. Pour this custard mixture back into the saucepan over medium heat. Cook and whisk constantly until thickened. Continue to cook for 2-3 minutes to combine flavors.
4
Remove from the heat and transfer to a bowl. Whisk in any additional flavorings. Press a piece or plastic wrap over the top of the pastry cream. Refrigerate until ready to use.
AuthorMarla Meridith
