Description
Vanilla Pastry Cream (aka creme patissiere or creme patisserie) is silky and delicious. No wonder it’s a component of countless desserts. Of all the recipes I’ve tried through the years, this one is definitely the easiest. Make ahead and chill completely before using.
Recipe makes about 2 cups.
Ingredients
- 2 cups Whole Milk
- ½ cups Granulated Sugar
- ¼ cups Cornstarch
- 4 Large Egg Yolks
- 2 Tablespoons Unsalted Butter
- ½ Vanilla Bean Pod, Seeds Scraped (or 1 Teaspoon Pure Vanilla Extract)
- 1 pinch Table Salt
Preparation
In a 2-quart heavy bottom saucepan over medium-high heat, cook all ingredients, stirring constantly, until it begins to boil; continue whisking for a full minute. Remove from heat and strain through a sieve. Cover pastry cream with a layer of plastic wrap directly on the surface; chill completely before using.
Recipe makes about 2 cups.
Recipe adapted from Martha Stewart.
Note: If using vanilla extract, stir it in after the custard is removed from the heat.
