Pastry Cream Recipe
Pastry Cream: In
a medium-sized heatproof bowl, mix the sugar and egg yolks
together. (Do let the mixture sit too long or you will
get pieces of egg forming.) Sift the flour and cornstarch
(corn flour) together and then add to the
egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan
the milk and vanilla bean just to boiling (just until milk starts to foam up.) 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 washed and dried and placed in your sugar bowl to give the
sugar a vanilla flavor.) Then pour the egg mixture 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 thick. Remove from heat and
immediately whisk in the liqueur (if using). (Stir in vanilla extract if using
instead of a vanilla bean.) Pour into a clean bowl and
immediately cover the surface with plastic wrap to prevent a crust from forming. Cool
to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk
before using to get rid of any lumps that may have formed.
Makes about 1 cup (240 ml)
Scan for Demonstration Video
1 1/4 cups (300 ml) milk
(whole or 2%)
vanilla bean, split
lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste
1/4 cup (50 grams)
granulated white sugar
2 tablespoons (20 grams)
tablespoons (20 grams) cornstarch (corn flour)
liqueur (Grand Marnier, Brandy, Kirsch) (optional)
For lighter pastry cream
fold in 1/2 cup (120 ml)
to cooled pastry cream.
For Chocolate pastry
cream add 2 ounces (60
grams) of finely grated
bittersweet or semi-sweet
chocolate to the hot pastry cream. Stir until melted.
For Coffee pastry cream
add 1/2 - 1 tablespoon
instant espresso or coffee powder to the hot milk.
For Raspberry pastry
cream add 1/4 cup (60 ml)
(or to taste)
raspberry sauce to pastry cream.