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Pastry Cream

***Makes 1 Cup

1 Cup Milk

1/4 Vanilla Bean, Split in Half Lengthwise

3 Egg Yolks

1/3 Cup Sugar

2 Tbsp. Cornstarch

Knob of butter

-Put the milk and vanilla bean in a pot and bring to a boil

-Meanwhile, whisk the sugar and egg yolks together and gently stir in the cornstarch

-Add to the boiling milk and add in the egg mixture 

*****Warning - the consistency of the cream changes fast!

-Continue to boil for 1 minute and whisk vigorously, so the mixture doesn't stick to the bottom

-Pour into another bowl and lightly rub the top of the pastry cream with butter to keep a skin from forming as it cools

-When cool, whip really fast for 2 minutes until it changes from a gelatin consistency to a smooth cream

-Fill any pastry your want with the cream or just eat it plain like I love to do!


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