Pastry Cream Recipe

4.67 from 24 reviews

Vanilla Pastry Cream is an essential baking recipe. Use it to fill cream puffs or eclairs. Add chocolate or bananas for a cream pie filling. Put it under fresh fruit in a tart shell, or between layers of puff pastry for napoleons. One essential recipe, so many possibilities.

Prep Time: 15

Bake Time: 10

Total Time: 25

24 servings

Ingredients
US Customary - Metric

8 ounces whole milk (1 cup)
3 ounces granulated sugar (⅓ cup)
⅛ teaspoon table salt
½ vanilla bean (split)
1 egg
2 egg yolks
¾ ounce corn starch (2 tablespoons)
1 ounce unsalted butter (2 tablespoons)
2 teaspoons dark rum (optional)

Instructions

Place 8 ounces whole milk, 3 ounces granulated sugar and ⅛ teaspoon table salt in a small sauce pan. Scrape the seeds from ½ vanilla bean and add the seeds and pod to the milk. Heat over medium high until scalding.
Meanwhile, in a large bowl use a hand whisk to combine 1 egg, 2 egg yolks and ¾ ounce corn starch until smooth.
Whisk the scalding milk into the egg mixture, then return the custard to the pan. Cook over low heat, stirring constantly, until the mixture thickens and just begins to boil.
Immediately strain the pastry cream back into a the bowl. Add 1 ounce unsalted butter and 2 teaspoons dark rum. Stir until the butter is melted.
Cover with waxed paper or buttered parchment directly on the surface and cool to room temperature, chill several hours or overnight until completely cooled and set.