natashaskitchen5.0
Pastry Cream Recipe
Pastry cream is a staple recipe for bakers and this version is our go-to. It’s easy to make and you don’t need any fancy equipment, just a saucepan, and a whisk. Serve this over a Tart Crust for the best Fruit Tart or pipe it into Eclairs or Cream Puffs.
👥 8 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 15 min🔥 Cook: 10 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
In a medium, heat-proof mixing bowl, combine egg, yolks, sugar, cornstarch, and salt, and whisk vigorously until completely smooth and lightened in color, ⏱️ 2 minutes.
2
In a large saucepan add milk, heavy cream and butter and heat over medium heat until it just starts to boil, stirring occasionally to prevent the milk from scalding or a film from forming. As soon as it starts to boil, remove from heat.
3
While whisking the egg mixture constantly, slowly drizzle in 1/3 of the hot milk mixture. This slow process of adding milk or tempering the eggs ensures you don’t scramble the eggs.
4
Pour the warm egg mixture back into the saucepan with the remaining milk and whisk to combine. Set over medium heat and whisk constantly until thickened, about ⏱️ 2 minutes. The cream will thicken quickly but you want to give it a chance to cook off the corn starch so the cream doesn’t separate. Stop mixing for a few seconds and as soon as you see it’s starting to boil, reduce the heat to keep it at a very low boil and continue whisking vigorously for ⏱️ 1 minute. When it’s done, the cream should be thickened, smooth and glossy.
corn starch3 Tbsp
5
Remove from heat and whisk in vanilla extract. Transfer cream to a shallow bowl and place plastic wrap directly over the surface of the hot cream to prevent a skin from forming and let it come to room temperature then refrigerate for at least ⏱️ 2 hours or up to 3 days ahead.
vanilla extract2 tsp
Nutrition Facts
calories
229 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
0.03 g
sugar Content
15 g
sodium Content
67 mg
protein Content
3 g
trans Fat Content
0.1 g
cholesterol Content
114 mg
carbohydrate Content
18 g
saturated Fat Content
10 g
unsaturated Fat Content
5 g
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