Classic Vanilla Pastry Cream
A rich and versatile custard that's perfect for filling pastries, cakes, or enjoying on its own. This classic dessert is a must-have for any baking enthusiast.
Ingrédients
For the pastry cream
- 2 cups whole milk Can substitute with almond milk or soy milk for a dairy-free option.
- 1/2 cup granulated sugar Can replace with natural sweeteners like agave syrup or honey.
- 1/4 cup all-purpose flour Gluten-free flour can be used for gluten-sensitive guests.
- 4 large egg yolks For best results, use fresh eggs.
- 2 teaspoons pure vanilla extract Alter with other extracts if desired.
- 1 tablespoon unsalted butter Adds richness and glossiness.
Instructions
Preparation
- Begin by gathering all your ingredients.
- In a saucepan, heat the milk over medium heat until just before boiling.
- In a separate bowl, whisk together the sugar, flour, and egg yolks until smooth.
- Gradually pour the hot milk into the egg mixture while whisking continuously.
- Pour the combined mixture back into the saucepan and cook over medium heat, stirring continuously until thickened.
- Remove from heat and stir in the butter and vanilla extract until smooth.
- Transfer to a bowl, cover with plastic wrap pressed onto the surface, and let cool at room temperature.
- Refrigerate for at least 2 hours before serving.
Notes
To prevent a skin from forming, ensure plastic wrap is pressed directly onto the surface of the cream while cooling. The pastry cream can be frozen for later use.