Vanilla bean pastry cream
Vanilla pastry cream is a basic recipe that you should master. It's great for serving with crêpes for breakfast but also as a filling for tarts, cakes, and éclairs!
- 500 mL (2 cups) whole milk (3.25 % fat)
- 100 grams (½ cup) granulated sugar divided
- 1 vanilla bean split and scraped
- 45 mL (3 tbsp) all-purpose flour
- 15 mL (1 tbsp) cornstarch
- 2 large eggs
- 2.5 mL (½ tsp) pure vanilla extract
Start by making the pastry cream ahead of time because it has to cool. Heat the milk on medium heat in a medium saucepan with a sprinkling of the sugar and the split vanilla beans (seeds scraped into the pot).
Meanwhile, beat the eggs with the remaining sugar in a medium bowl til the mixture has lightened in color, then add in the flour and starch, and whisk again to combine. Scrape down the sides of the bowl.
When the milk is steaming and almost boiling, pour the hot milk over the eggs, whisking continuously til the mixture is homogeneous. Transfer the mixture back to the saucepan, removing the vanilla beans, and continue whisking constantly until the mixture has thickened and boiled for 2 to 3 minutes.
Take the mixture off the heat and stir in the vanilla. Transfer to a plastic-wrap lined rimmed sheet. Spread out the pastry cream evenly over the entire plastic wrap-covered surface. Top with another piece of plastic wrap to seal it. Transfer the pan to the fridge and let cool completely, at least 3 hours or overnight.
When you are ready to use it, transfer the pastry cream to a bowl and re-whip it with a whisk to smooth it out and loosen it so that you can spread it or pipe it.
Calories: 205kcal | Carbohydrates: 38g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 67mg | Potassium: 358mg | Fiber: 3g | Sugar: 23g | Vitamin A: 293IU | Vitamin C: 74mg | Calcium: 128mg | Iron: 2mg