Ingredients
Milk and Vanilla
- 2 cups whole milk (480mL)
- 1 vanilla bean, split lengthwise and seeds scraped
Custard Base
- 6 large egg yolks
- ⅔ cup granulated sugar (133g)
- ¼ cup cornstarch (40g)
Finishing
- 1 tablespoon cold unsalted butter
Instructions
- Infuse the Vanilla Milk: In a medium saucepan, combine the whole milk with the split vanilla bean pod and scraped seeds. Place over medium heat and bring to a gentle simmer, which should take about 8 minutes. Remove the saucepan from heat and let the milk infuse with vanilla flavor for 15 minutes. Then, discard the vanilla bean pod.
- Prepare the Egg Mixture: In a heat-proof mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and slightly lighter in color. Sift the cornstarch into this mixture, then whisk vigorously until fully incorporated with no lumps remaining.
- Temper the Eggs: Gradually pour about ½ cup of the hot infused milk into the egg yolk mixture, whisking continuously to temper the eggs and prevent curdling. Then, slowly whisk in the remaining hot milk mixture until fully combined.
- Cook the Pastry Cream: Pour the combined mixture through a fine mesh sieve back into the saucepan. Cook over medium heat, whisking gently but continuously to prevent lumps, until the custard thickens, begins to bubble, and reaches about 200°F (5 to 8 minutes). Once bubbling, continue cooking and whisking for about one additional minute to firm the set.
- Add Butter and Chill: Remove the saucepan from heat and whisk in the cold unsalted butter until melted and fully incorporated for a smooth finish. Transfer the pastry cream to a bowl and press plastic wrap directly onto its surface to prevent skin formation. Chill in the refrigerator for at least 2 hours before using. Rewhisk until smooth before serving or filling pastries.
Notes
- Use whole milk for a richer, creamier texture; reduced-fat milks may change the consistency.
- Tempering the egg mixture by slowly adding hot milk is critical to avoid scrambling the eggs.
- Make sure to whisk continuously while cooking to prevent lumps and scorching at the bottom.
- Pastry cream thickens further upon chilling; cook it thoroughly for a firmer set if piping or filling.
- The pastry cream can be made up to 24 hours in advance and kept covered in the fridge.
- For a stronger vanilla flavor, increase the vanilla bean to 1.5 beans or add a teaspoon of good quality vanilla extract after cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert Filling
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
