Easy Pastry Cream Recipe | Crème Pâtissière

By Preppy Kitchen · 20 min

Ingredients

Instructions

1. Combine the milk with the split vanilla bean and its seeds in a medium saucepan. Heat over medium until it just simmers, about 8 minutes, then take it off the heat and let the vanilla infuse for 15 minutes. Remove the pod.
2. In a heat-proof bowl, whisk the egg yolks and sugar until smooth and paler. Sift in the cornstarch and whisk hard until no lumps remain.
3. Whisking constantly, add 1/2 cup of the hot milk to the yolks slowly, then whisk in the rest of the milk. Strain the mixture back into the saucepan.
4. Cook over medium heat, whisking gently and constantly, until thick and bubbling, 5 to 8 minutes. For a filling or piping, keep it bubbling for about 1 more minute. It should reach 200°F.
5. Off the heat, whisk in the cold butter until melted.
6. Transfer to a bowl, press plastic wrap directly onto the surface, and chill at least 2 hours. It can be made up to 24 hours ahead. Whisk until smooth before using.

Summarized from Preppy Kitchen's video. Watch it for the details.

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