Vanilla Pastry Cream
Smooth velvety pastry cream, flavoured with real vanilla for a rich delicious flavour. The perfect filling for a decadent dessert.
Equipment
- 1 strainer
Ingredients
- 4 cups milk
- seeds from one vanilla bean
- ¾ cup sugar
- 12 egg yolks
- ½ cup cornstarch
- ½ cup cold butter cut into cubes
Instructions
- To a large sauce pot over medium heat, add the milk
- Scrape the seeds from one vanilla bean and add to the milk.
- Heat until it starts to steam but before it starts to simmer and form bubbles.
- Remove from heat and set aside to steep.
- Meanwhile, in a large bowl combine the sugar, cornstarch and egg yolks.
- Whisk until it is light and creamy.
- In a new large bowl, add the cubes of butter. Place a strainer overtop of this bowl, set aside.
- Now the milk should be ready. Gently, and gradually, pour a little bit of the hot milk into the egg and sugar mixture, whisking constantly.
- Pour the egg and milk mixture back into the sauce pot and return it to medium heat. Stirring until it is glossy and thickened.
- As soon as you see a few bubbles form, from it beginning to simmer, remove it from the heat and pour it through the strainer, onto the cold butter.
- Remove the strainer, and stir everything together.
- Place a piece of cling-film on top of the pastry cream. Allow to cool completely before using. The cling-film will stop it from forming a skin.