Vanilla Pastry Cream
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 16 oz or 2 cups whole milk
- 3 tbsp cornstarch
- 6 tbsp granulated sugar
- 1tsp vanilla extract
- 1 tsp vanilla bean paste
- 1/8 tsp salt
- 4 egg yolks
Instructions
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Pour milk and vanilla bean paste in a saucepan over medium heat . Once the milk just starts to simmer, remove from heat.
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In meanwhile, whisk the egg yolks, salt and sugar until combined.
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Add in vanilla extract and cornstarch. Mix well.
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Pour the milk gradually over the egg yolk mixture while mixing constantly.
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Pour mixture back into the saucepan over medium low heat.
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Whisk constantly until the cream thickens and starts to boil.
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Remove from heat and pour in a bowl.
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Cover the pastry cream with plastic wrap pressed right up against its surface to prevent a skin from forming.
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Refrigerate before use.
Recipe Notes
- You can add room temperature butter (about 2 tbsp) to the pastry cream once you remove it from heat, then mix well.
- The pastry cream can be ready in less than 20 minutes but it needs to be chilled before use.