Vanilla Pastry Cream

This delicious Vanilla Pastry Cream or Creme Patisserie recipe is creamy, easy to prepare, and is the perfect filling for donuts, cakes, pastries, and more

Course Dessert

Cuisine French

Keyword creme patisserie, custard, vanilla cream

Prep Time 5

Cook Time 10

Chilling Time 2

Total Time 15

Servings people

Calories 226kcal

Author Tiffany bendayan

Ingredients

4 cups Milk
1 cup Sugar divided
8 Egg Yolks
1/2 cup Cornstarch
6 tablespoons Butter
1 tablespoon Pure Vanilla Extract

US Customary - Metric

Instructions

In a large bowl, whisk the egg yolks until combined. Add in the cornstarch and half of the sugar. Whisk again until creamy
In a large saucepan, bring the milk and the other half of the sugar to a boil. Remove from heat
Carefully, temper the eggs, that means to bring up the temperature of the yolks without cooking. To do that, add a bit of the hot milk mixture into the yolks while whisking vigorously. Then slowly add the rest of the milk mixture. Do not stop whisking
Pour the whole mixture back into the pot and cook over medium heat until the mixture thickens
Strain the pastry cream into a clean bowl and add the vanilla and butter. Stir until butter melts
Cover the bowl with plastic wrap. Make sure the plastic wrap touches the pastry cream directly (to avoid creating a film)
Refrigerate for 2 hours or until completely chilled.
Enjoy!

Notes

-To make chocolate pastry cream, add a melted 4 oz bar of chocolate before chilling.

-Replace vanilla with other extracts or liquors, some are stronger that others so start with 1/2 teaspoon and keep adding until desired flavor is achieved

-Add 1 tablespoon of instant coffee or expresso powder when heating the milk for a coffee taste. You can also infuse the milk with your favorite tea or spice

- Add 1/3 cup of your favorite strained fruit puree before chilling to give it a fruity flavor

Nutrition