Step 1: Heat the Milk
- In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer.
- If using a vanilla bean, add the seeds and pod to the milk while heating to infuse it with the deep vanilla flavor.
- Once the milk reaches a simmer, remove it from the heat and let it sit for a couple of minutes for the vanilla to steep.
Step 2: Prepare the Egg Mixture
- In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until the mixture becomes smooth and pale.
- The cornstarch helps thicken the pastry cream while keeping it smooth.
Step 3: Temper the Egg Yolks
- Slowly pour about half of the warm vanilla-infused milk into the egg mixture while whisking constantly. This step tempers the eggs, slowly raising their temperature so they don’t scramble.
- Once the egg mixture is warmed, pour it back into the saucepan with the remaining milk.
Step 4: Cook the Pastry Cream
- Return the saucepan to medium heat, whisking constantly. As the mixture heats up, it will begin to thicken—this usually takes about 3-5 minutes.
- Once the pastry cream is thick enough to coat the back of a spoon, remove it from the heat.
Step 5: Finish with Butter and Vanilla
- If you’re using vanilla extract instead of a bean, stir it into the thickened pastry cream at this stage.
- Whisk in the unsalted butter until fully incorporated and smooth. The butter adds richness and gives the pastry cream a silky finish.
Step 6: Cool the Pastry Cream
- Transfer the pastry cream to a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- Let the cream cool to room temperature, then refrigerate for at least 2 hours before using. The pastry cream will thicken further as it chills.
Step 7: Serve and Enjoy
- Once chilled, the pastry cream is ready to use as a filling for tarts, cream puffs, éclairs, or layered cakes. Stir it gently before using to smooth out any lumps.
Tips for Success:
- Whisk continuously: Keep whisking the mixture as it heats to avoid lumps and ensure a smooth, creamy consistency.
- Use a fine-mesh sieve: For an ultra-smooth pastry cream, strain the mixture through a sieve before chilling to remove any small lumps or bits of egg.
- Room temperature eggs: Using room-temperature egg yolks helps them mix more easily with the milk, giving you a creamier texture.
Variations:
- Chocolate Pastry Cream: Add 4 oz of melted dark chocolate to the warm pastry cream after it’s cooked for a rich, chocolatey version.
- Citrus Pastry Cream: Infuse the milk with citrus zest (like lemon or orange) along with the vanilla for a bright, zesty flavor.
- Coffee Pastry Cream: Dissolve 2 tsp of instant coffee or espresso powder into the warm milk for a coffee-flavored pastry cream.
Storing and Serving Suggestions:
- Storage: Keep pastry cream in an airtight container in the fridge for up to 3 days. Before using, stir it well to smooth it out.
- Freezing: Unfortunately, pastry cream doesn’t freeze well because it can become grainy upon thawing. It’s best used fresh.
Frequently Asked Questions
Q: Why did my pastry cream turn out runny?
A: If your pastry cream is runny, it likely wasn’t cooked long enough. Make sure to keep whisking on medium heat until it thickens enough to coat the back of a spoon.
Q: Can I use non-dairy milk for this recipe?
A: Yes, you can substitute almond milk, soy milk, or coconut milk for whole milk, though the flavor and texture may be slightly different.
Q: Can I make this pastry cream ahead of time?
A: Absolutely! You can make it up to 2 days ahead of time. Just store it in the fridge and give it a good stir before using.
This Vanilla Pastry Cream is a must-know recipe for any home baker. It’s a foundational filling that can elevate any dessert, from simple tarts to extravagant cakes. Whether you’re using it to fill éclairs, top fruit tarts, or even enjoy it on its own, this pastry cream is rich, smooth, and full of classic vanilla flavor.