Pastry Cream (Crème Pâtissière)
Pastry Cream (Crème Pâtissière)
Ingredients
- 533 g whole milk
- 48 g corn starch
- 128 g white sugar
- 184 g egg yolks
- 108 g butter, cold, cut into small cubes
- 1 vanilla bean, split lengthwise and scraped
- 4 g sea salt
Instructions
- 1
In a medium saucepan, combine the whole milk and the scraped vanilla bean seeds and pod. Heat over medium heat until just simmering, stirring occasionally to infuse the vanilla. Do not boil.
⏱️ 5 min
- 2
While the milk is heating, in a separate medium bowl, whisk together the egg yolks, white sugar, corn starch, and sea salt until smooth and pale yellow. Ensure there are no lumps of corn starch.
⏱️ 3 min
- 3
Once the milk is simmering, remove the vanilla bean pod. Gradually temper the hot milk into the egg yolk mixture. To do this, slowly pour about one-third of the hot milk into the egg mixture while continuously whisking to prevent the eggs from scrambling. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk.
⏱️ 2 min
- 4
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens considerably and comes to a boil. Continue to boil and whisk for 1-2 minutes to ensure the corn starch is fully cooked and the cream is thick. The cream should be thick enough to coat the back of a spoon.
⏱️ 5 min
- 5
Remove the saucepan from the heat. Add the cold butter cubes, one at a time, whisking vigorously until each piece is fully incorporated and the cream is smooth and glossy.
⏱️ 2 min
- 6
Pour the pastry cream into a clean, shallow dish or bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. This is crucial for a smooth texture.
⏱️ 1 min
- 7
Refrigerate the pastry cream for at least 2 hours, or until thoroughly chilled and set. Once chilled, whisk briefly before using to restore its smooth consistency.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Pastry Cream (Crème Pâtissière)
- 533 g whole milk
- 48 g corn starch
- 128 g white sugar
- 184 g egg yolks
- 108 g butter, cold, cut into small cubes
- 1 vanilla bean, split lengthwise and scraped
- 4 g sea salt
Instructions
- 1
In a medium saucepan, combine the whole milk and the scraped vanilla bean seeds and pod. Heat over medium heat until just simmering, stirring occasionally to infuse the vanilla. Do not boil.
⏱️ 5 min - 2
While the milk is heating, in a separate medium bowl, whisk together the egg yolks, white sugar, corn starch, and sea salt until smooth and pale yellow. Ensure there are no lumps of corn starch.
⏱️ 3 min - 3
Once the milk is simmering, remove the vanilla bean pod. Gradually temper the hot milk into the egg yolk mixture. To do this, slowly pour about one-third of the hot milk into the egg mixture while continuously whisking to prevent the eggs from scrambling. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk.
⏱️ 2 min - 4
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens considerably and comes to a boil. Continue to boil and whisk for 1-2 minutes to ensure the corn starch is fully cooked and the cream is thick. The cream should be thick enough to coat the back of a spoon.
⏱️ 5 min - 5
Remove the saucepan from the heat. Add the cold butter cubes, one at a time, whisking vigorously until each piece is fully incorporated and the cream is smooth and glossy.
⏱️ 2 min - 6
Pour the pastry cream into a clean, shallow dish or bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. This is crucial for a smooth texture.
⏱️ 1 min - 7
Refrigerate the pastry cream for at least 2 hours, or until thoroughly chilled and set. Once chilled, whisk briefly before using to restore its smooth consistency.
⏱️ 120 min