Easy One-Pot Vanilla Pastry Cream (Crème Pâtissière)
Easy One-Pot Vanilla Pastry Cream (Crème Pâtissière)
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 2 egg yolks, large
- 2 tablespoons unsalted butter, cubed
Instructions
- 1
In a medium-sized heavy-bottomed saucepan, combine the granulated sugar and cornstarch. Whisk them together thoroughly until no lumps remain.
⏱️ 2 min
- 2
Add the whole milk, vanilla bean paste (or vanilla extract), and large egg yolks directly to the saucepan with the dry ingredients. Whisk all ingredients together until the mixture is smooth and well combined.
⏱️ 3 min
- 3
Place the saucepan over medium heat. Continuously whisk the mixture as it heats, ensuring it doesn't stick to the bottom of the pan. Continue whisking until the mixture thickens significantly and comes to a gentle boil. It should be thick enough to coat the back of a spoon.
⏱️ 5 min
- 4
Immediately remove the saucepan from the heat. Pour the hot pastry cream into a clean glass bowl.
⏱️ 1 min
- 5
Add the cubed unsalted butter to the hot pastry cream in the bowl. Whisk vigorously until the butter is completely melted and fully incorporated, resulting in a smooth, glossy, and thick vanilla pastry cream.
⏱️ 2 min
- 6
The pastry cream is now ready to use or can be covered with plastic wrap directly on the surface to prevent a skin from forming, then chilled in the refrigerator until needed.
Kitchen Tools
Nutrition Facts (per serving)
Easy One-Pot Vanilla Pastry Cream (Crème Pâtissière)
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 2 egg yolks, large
- 2 tablespoons unsalted butter, cubed
Instructions
- 1
In a medium-sized heavy-bottomed saucepan, combine the granulated sugar and cornstarch. Whisk them together thoroughly until no lumps remain.
⏱️ 2 min - 2
Add the whole milk, vanilla bean paste (or vanilla extract), and large egg yolks directly to the saucepan with the dry ingredients. Whisk all ingredients together until the mixture is smooth and well combined.
⏱️ 3 min - 3
Place the saucepan over medium heat. Continuously whisk the mixture as it heats, ensuring it doesn't stick to the bottom of the pan. Continue whisking until the mixture thickens significantly and comes to a gentle boil. It should be thick enough to coat the back of a spoon.
⏱️ 5 min - 4
Immediately remove the saucepan from the heat. Pour the hot pastry cream into a clean glass bowl.
⏱️ 1 min - 5
Add the cubed unsalted butter to the hot pastry cream in the bowl. Whisk vigorously until the butter is completely melted and fully incorporated, resulting in a smooth, glossy, and thick vanilla pastry cream.
⏱️ 2 min - 6
The pastry cream is now ready to use or can be covered with plastic wrap directly on the surface to prevent a skin from forming, then chilled in the refrigerator until needed.