Pastry cream is the magical custard that you use to fill eclairs, cream puffs, fruit tarts, and anything you want. In a saucepan, add two cups of whole milk and vanilla extract then heat it over medium heat while whisking it up just for the vanilla to infuse in and to warm the milk up as well. Separate 6 egg yolks from the whites and for this recipe you will use the yolks.

Add the 6 egg yolks in a medium bowl together with sugar then whisk them well until you get a light lemony color then add in a quarter cup of cornstarch and whisk it well until there are no lumps. Take a quarter cup of the hot milk and drizzle it over the egg yolks mixture while vigorously whisking it. This way, you will get the egg yolks warm to that you don’t cook them, it has to be silky and smooth.

Continue adding the rest of the milk while stirring until it is well mixed then you will place it overheat while you mix it until it thickens up and changes into the pastry cream. Place everything back on the pot then onto medium heat, once it thickens up, turn off the heat then add in one tablespoon of cold butter and whisk it as it melts.

Transfer the pastry to a bowl then cover with a plastic wrap then let it chill. Refrigerate it until it’s nice and col, you can pipe it in anything you have baked.

Ingredients;

  • 2 cups whole milk 473mL
  • 1 vanilla bean split lengthwise
  • 6 egg yolks
  • 2/3 cup sugar 135g
  • 1/4 cup cornstarch 37g
  • 1 tbsp unsalted butter 15g, cold

Instructions;

  1. Cut the vanilla bean lengthwise then use a spoon or knife then scrape the seeds out. Add the milk and vanilla bean to a medium saucepan, heat then places over medium heat, and bring to a boil.
  2. Immediately turn off the heat and set aside to infuse for 15 minutes.
  3. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
  4. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
  5. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
  6. Remove from the heat and stir in the butter. Let cool slightly.
  7. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
  8. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using it. I whipped some cream up and folded it into my chilled custard to lighten the filling up.