Pastry cream is a rich dessert.
It can take any gathering to the next level in terms of flavor.
We’re about to discover how we can create a rich and silky pastry cream that will leave you wanting more.
Pastry cream must be rich and delicious. Let’s discover how you can achieve this through this recipe.
Preppy Kitchen’s Creme Patissiere
- 2 cups of whole milk
- 1 vanilla bean split lengthwise
- 6 egg yolks
- 2/3 cups of sugar
- 1/4 cup of cornstarch
- 1 Tbsp. of unsalted butter
First, add 2 cups of whole milk to a medium pot.
It is important to note that you need to use a heavy bottom pot to avoid scorching the mixture as this allows to have the heat evenly distributed.
Vanilla, vanilla, vanilla.
For the next step, you can either use a vanilla bean, vanilla bean paste, or vanilla extract.
Mix your vanilla of choice with your milk and bring it to a simmer.
Make sure to observe the mixture as we want to avoid the milk to boil.
The next step is to get 6 eggs and separate the yolk from the white.
For this recipe, use the yolks.
Add 2/3 of a cup of granulated sugar to the yolk.
After preparing the sugar and yolk mixture, you can check out the milk, turn off the stove and let the vanilla be infused.
If you are using a vanilla paste or extract, you can take it off the heat.
However, if you use a vanilla bean, give the mixture 15 minutes to let the vanilla bean infuse into the milk.
Prepare yourself, this will smell heavenly.
Using a french whisk or a narrow whisk to mix the yolk and sugar mixture until you achieve a light lemony color.
Add 1/4 cup of cornstarch to help stabilize the protein on the egg yolk.
This will make our mixture silky.
Whip this mixture and avoid lumps.
At this moment, get 1/4 cup of the milk and vanilla mixture and slowly drizzle it over to the egg yolk mixture to temper the mixture.
After pouring the rest of the milk mixture, pour the mixture back into the pot using a strainer.
Bring the mixture back to medium heat and make sure you watch over the mixture like a hawk.
This is because this can go from perfect to burn at any moment.
Using a whisk, mix the ingredients together until you get to your desired consistency. You will notice that as you whisk, the mixture will change in texture.
For added richness, add a tablespoon of unsalted butter. Continue to whisk until the butter is melted.
Pour mixture into bowl through strainer.
If you are using this pastry cream to fill a pie, leave the mixture until it gets to room temperature. Cover it with plastic.
You can make this mixture 24 hours prior to using it. Do not worry if when you take it out from the fridge, you can see it hardened a little bit. Grab a whisk and mix it until you see the lumps disappear.
Take note that this recipe will also be delicious when you change vanilla into other flavors like passion fruit or any flavor of your choice.
Learn how to make the best homemade pastry cream in the video below!
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