Pastry Cream Recipe - One-pot
Calories: 8
Adjust Servings Here: 2 cups
Description
Have you ever made a pastry cream? The classic method of tempering the eggs can be intimidating to some. Today, I will show you an easier, one-pot, no-fuss method to make pastry cream.
Ingredients
- 2 cups (470 ml) Milk whole
- 4 Egg yolks large
- ½ cup (100 g) Sugar white
- 4 tbsp (60 g) Cornstarch
- 2 tbsp (30 g) Butter unsalted
- ⅛ tsp Salt
- 1 tsp Vanilla bean paste
Instructions
- In a heavy-bottom saucepan, combine egg yolks and sugar. Add the cornstarch - combine well with a whisk
- Then, add the salt and vanilla extract. Followed by the milk. Stirring constantly to avoid lumps. Pro tip - Gradually, add the milk a little at a time to prevent lumps.
- Then, place the pan on medium-low heat and continue to cook the pastry cream stirring all the time. When the pastry cream is thick and coats the back of a wooden spoon or spatula add the butter and take it off the heat.Pro tip - The liquid will transform from a foamy liquid to a thick custard with no foam at all.
- Strain through a mesh or sieve - discard the vanilla pod as well as any curdled eggs. Cover the surface of the pastry cream with plastic wrap.Pro tip - straining will ensure a smooth texture and remove any curdled or thickened milk solids
- Let cool completely before you store it in the fridge. This is a delicious dessert on its own or used as a filling in pastry, tarts, or other treats.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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