Vanilla Pastry Cream – a delicious recipe with milk, heavy cream, vanilla bean, egg yolks, sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Add vanilla bean pod and seeds; let sit off the heat, covered, 30 minutes.
2
Rewarm milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and sugar in a medium bowl. Blend in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 4 minutes. Pour custard through a strainer into a clean bowl (discard vanilla pod).
3
Lay plastic wrap against surface of custard to keep a skin from forming. Chill at least 3 hours and up to 4 days.
4
Whisk cold custard to smoothen it, then spread or pipe into tart shell(s) and top with fruit.
561
kcal
Calories
33
g
Fat
43
g
Carbs
16
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.
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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: 1 cup whole milk, 1 cup heavy cream, 1/2 vanilla bean, split lengthwise and seeds scraped out and reserved, 4 large egg yolks, and more.
Yes, Vanilla 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.
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