Pâtisserie
Foolproof Pastry Cream
A classic vanilla pastry cream made with milk, egg yolks, sugar and cornstarch. This smooth, thick custard is the base for filling cakes, tarts and other pastries.
Prep15 min
Cooking15 min
Total30 min
Servings6
DifficultyEasy
Calories180 kcal
Preparation
30 min- Extract the vanilla seeds into part of the milk (850 ml) and heat it all together (do not let it boil).
- Meanwhile, beat the sugar and egg yolks until pale.
- Add the cornstarch, mix, then add the 150 ml of unheated milk and keep mixing.
- Strain the hot (not boiling) milk through a sieve, then, off the heat, gradually pour the hot milk into the cold mixture while stirring constantly.
- Pour the mixture back into the saucepan over low heat, then whisk constantly until the mixture thickens.
- Transfer the cream to a large container, then cover it with cling film directly on the surface of the cream to prevent a skin from forming as it cools.
- Let it cool completely in the refrigerator before using it for your treats.
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