The process of making vanilla pastry cream involves gently heating milk, sugar, and a vanilla bean or extract until it reaches a scalding point. A mixture of egg yolks and cornstarch is then added to create a creamy, thickened custard. The key to achieving the perfect consistency lies in whisking the mixture continuously, ensuring a silky smooth texture.
Once cooked to perfection, vanilla pastry cream can be used to fill pastries like éclairs, cream puffs, or tarts. It also serves as a delectable layer in cakes or as a luxurious addition to fruit desserts, elevating their flavors to new heights.
The versatility and deliciousness of vanilla pastry cream make it a must-have in any baker’s repertoire. Whether enjoyed on its own or as part of an elaborate dessert, this sumptuous custard is a celebration of the simple yet exquisite flavors that enchant taste buds and warm hearts alike. So, embrace the magic of vanilla pastry cream and unlock a world of endless dessert possibilities. Enjoy!
Vanilla Pastry Cream
- 2 1/2 cups Whole Milk heated
- 1/3 cup corn starch
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks room tem
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- In a 2 quart saucepan, combine sugar, cornstarch, salt and mix to combine.
- Add egg yolks and whisk until smooth and there are no visible lumps. Set aside.
- Heat milk until warm to the touch. Do not boil. Remove from heat and slowly ladle the warm milk into the sugar/egg mixture while whisking constantly. Switch to a wooden spoon or spatula that will fit into the edges of the saucepan. Place saucepan over medium low heat and continue to cook, stirring constantly, until the mixture begins to thicken. Remove from heat and pour custard into a bowl. Stir in butter and vanilla.
- To avoid a skin from forming, place a lightly buttered piece of plastic wrap directly on the top of the custard. Cool to room temperature and refrigerate for up to two days.