Vanilla Pastry Cream

This simple French-style pastry cream is perfect for making cream-filled doughnuts, eclairs, and other cream filled pastries.

Thinkstock - Howard Shooter

This simple French-style pastry cream is perfect for making cream-filled doughnuts, eclairs, and other cream filled pastries.

Ingredients

  • 2 Cups whole milk
  • 1/2 Cup granulated sugar plus two tablespoons, divided
  • 3 egg yolks
  • 1/4 Cup cornstarch
  • 1 Teaspoon vanilla extract

Directions

Prepare your pastry cream ahead of time, so it has time to cool. To make the pastry cream, combine the milk in a sauce pan with ¼ cup of sugar. Bring the milk to a gentle boil. In the meantime, combine the egg yolks with the cornstarch and 1/3 cup of sugar. Whisk together until smooth and lightened. Add the vanilla extract and whisk to incorporate.

Once the milk comes to a boil, add a ladle at a time to the egg mixture, whisking to ensure that the eggs do not curdle. Then return the milk/egg mixture to the pan and heat over medium heat whisking until the pastry cream comes to a boil and thickens, about 5 minutes.

Remove the pan from the heat stir in two tablespoons of butter, and pour the pastry cream into a heatproof boil. Cover with plastic wrap to prevent a skin from forming and cool in the fridge before using.

You Might Also Like

Vanilla Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Vanilla Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.