AuthorMarla MeridithThis pastry cream can be used in so many desserts, it's especially great in fruit tarts, eclairs or enjoyed on it's own.
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
a boil.
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.
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.
Refrigerate up to 3 days.
Ingredients
Directions
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
a boil.
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.
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.
Refrigerate up to 3 days.
