Vanilla Bean Pastry Cream
This is a base that demands your full attention at the stove. Once you learn to read the texture as it thickens, you can adjust the ratio of starch to make it firmer or softer depending on your final application.
Don't walk away from the pot.
Eggs transition from liquid to curdled in seconds, so have your bowl and whisk ready before you turn on the heat.
- heavy-bottomed saucepan
- wire whisk
- fine-mesh sieve
- bowl
What goes in.
- 2 cupswhole milk
- 1vanilla bean, split and scraped
- 4large egg yolks
- 1/2 cupgranulated sugar
- 3 tbspcornstarch
- 2 tbspunsalted butter, room temperature
Slow introduction
Pour only a third of the hot milk into the yolks while whisking constantly; this gradually raises the egg temperature so they don't scramble when returned to the heat.
The method.
Infuse the milk
Bring milk, vanilla seeds, and the empty pod to a simmer in a saucepan. Remove from heat and let sit for 10 minutes, then discard the pod.
Whisk the base
In a bowl, whisk egg yolks, sugar, and cornstarch until the mixture is pale and thick.
Temper the eggs
Slowly stream the warm milk into the egg mixture while whisking vigorously. Pour everything back into the saucepan.
Cook and thicken
Cook over medium heat, whisking constantly. Once it begins to bubble, keep it moving for one full minute. It will transform from thin to glossy and thick.
Finish and chill
Remove from heat, whisk in the butter until melted, and push through a sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
Other turns to take.
Chocolate Pastry Cream
Whisk 3 ounces of chopped bittersweet chocolate into the finished cream while it is still hot.
Coffee Infused
Add 2 tablespoons of espresso powder to the milk before simmering.
When it doesn't go to plan.
If you see small lumps, immediately push the cream through a fine-mesh sieve; it will smooth out if done while warm.
Do not skip the one-minute boil; raw cornstarch leaves a chalky film on the tongue.
For lighter texture, fold in 1/2 cup of stiffly whipped cream once the pastry cream has chilled completely.
The ones that keep coming up.
Why did my cream turn out thin?
The cream was likely not boiled long enough to fully hydrate the starch, or it was cooked over heat too low to trigger the thickening process.
How long can I store it?
Keep it pressed with plastic wrap in the coldest part of your refrigerator for up to three days.
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