3.666665
3 ratings

Vanilla Pastry Cream

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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.