Pastry cream is a rich, thick custard made from a mixture of milk, eggs, sugar, flour and cornstarch (corn flour). Vanilla beans, liqueurs, chocolate, coffee and fruit purees are some complementary flavorings that can be added. If a lighter pastry cream is desired, whipped cream can be folded into the pastry cream once it has thickened and cooled.

Pastry cream is classified as a filling. It has a wonderfully smooth and creamy texture that is a staple in pastry kitchens. It is used to fill all sorts of cakes, tarts, cream puffs, eclairs, Napoleons, and other pastries. A pastry cream is cooked on the stove and must be stirred constantly to ensure that it does not curdle, resulting in small pieces of cooked egg in the cream. Once made, it is best to immediately cover the surface of the cream with plastic wrap as this will prevent a skin from forming on the top of the cream. If not using right away refrigerate until needed, up to 3 days. Before using, bring to room temperature and stir to get rid of any lumps that may have formed.

Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Meanwhile in a saucepan combine the milk and split vanilla bean on medium heat until boiling. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be dried and placed in your sugar bowl to give the sugar a vanilla flavor. This sugar can then be used in baking where you would like a vanilla-flavored sugar, e.g. pies, cakes, cookies.)

Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.

Remove from heat and immediately whisk in the liqueur (if using). Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps that may have formed.

Makes about 1 cup

For a light pastry cream, just before using, fold in the softly whipped cream with a wooden spoon.

Pastry Cream Recipe:

1 1/4 cups (300 ml) milk

1/2 vanilla bean, split lengthwise

3 large egg yolks

1/4 cup (50 grams) granulated white sugar

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch (corn flour)

3/4 tablespoon liqueur (Grand Marnier, Brandy, Kirsch)

For light pastry cream add:

1/2 cup (115 ml) heavy cream, softly whipped (optional)

Chocolate pastry cream:

Add: 2 ounces (50 grams) of melted bittersweet or semi-sweet, milk or white chocolate into the hot milk (before you add it to the egg and flour mixture)

Coffee pastry cream:

Add: 1/2 - 1 Tablespoon instant espresso or instant coffee powder into hot milk.

Raspberry pastry cream:

Add: 1/4 cup (60 ml) (or to taste) raspberry puree to pastry cream

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