Ingredients for Pastry Cream
- Half And Half
- Sugar
- a pinch of salt
- Egg Yolks
- 2 tablespoons cornstarch
- Unsalted Butter
- Vanilla Extract
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How to Make Pastry Cream
- In a medium, heavy-bottomed saucepan, combine 1 cup heavy cream, 6 tablespoons granulated sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer.
- If using 1 vanilla bean, split it lengthwise, scrape the seeds into the cream mixture, and add the pod.
- In a medium bowl, whisk together 4 large egg yolks until light and pale.
- Gradually whisk in 2 tablespoons granulated sugar until the sugar dissolves and the mixture is creamy.
- Whisk in 2 tablespoons cornstarch until thoroughly combined and the mixture is pale yellow and slightly thickened.
- Slowly temper the egg yolk mixture by gradually whisking in about 1/2 cup of the simmering cream mixture. This prevents the yolks from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, scraping the bowl with a rubber spatula to ensure everything is incorporated.
- Cook over medium heat, whisking constantly, until the pastry cream thickens and comes to a gentle simmer. The mixture should coat the back of a spoon and be glossy. This will take about 1-2 minutes.
- Remove from heat and immediately whisk in 2 tablespoons (1/4 stick) unsalted butter and 1 teaspoon vanilla extract (or 1 teaspoon vanilla bean paste if using).
- To remove any lumps, strain the pastry cream through a fine-mesh sieve into a medium bowl.
- Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until completely chilled before using.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
102g
Fat
89g
Carbs
12g
