Description
Learn how to make a delicious Vanilla Pastry Cream Filling (Crème Pâtissière) that is perfect for filling pastries, cakes, and tarts. This rich and creamy custard is infused with vanilla and has a smooth, velvety texture.
Ingredients
Scale
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar (divided)
- 1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
Instructions
- Infuse the Milk: In a saucepan, heat milk, half the sugar, and vanilla until simmering. Let sit to infuse.
- Whisk Egg Yolks: In a bowl, whisk yolks with sugar, then add cornstarch.
- Combine Mixtures: Slowly pour milk into yolks, then cook until thickened.
- Finish: Stir in butter, strain if needed, and chill with plastic wrap.
Notes
- Use as filling for various pastries
- For lighter texture, fold in whipped cream after chilling
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 170
- Sugar: 15g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 105mg
