Espresso Pastry Cream – a delicious recipe with milk, vanilla bean, egg yolks, sugar, golden brown sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour milk into heavy medium saucepan.
2
Scrape in seeds from vanilla bean; add bean.
3
Bring to simmer.
4
Remove from heat and discard bean.
5
Using electric mixer, beat yolks and both sugars in large bowl until very thick, about 3 minutes.
6
Add cornstarch; blend well.
7
Gradually whisk half of hot milk into egg mixture.
8
Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes.
9
Remove from heat.
10
Stir in espresso mixture.
11
Transfer to medium bowl.
12
Place plastic wrap directly onto surface of pastry cream; chill until cold, at least 3 hours.
13
(Can be made 2 days ahead; keep chilled.)
14
Whisk pastry cream until smooth before using.
490
kcal
Calories
19
g
Fat
51
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups whole milk, 1/2 vanilla bean, split lengthwise, 6 large egg yolks, 1/3 cup sugar, and more.
Yes, Espresso Pastry Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
