Imagine a dessert so luxuriously smooth that it can transform any ordinary pastry into a gourmet masterpiece. This classic French pastry cream, or crème pâtissière, is the hidden treasure of professional pastry chefs - a velvety, rich custard that's surprisingly simple to make at home. Whether you're dreaming of filling delicate éclairs, topping a fruit tart, or simply enjoying a spoonful of pure culinary bliss, this recipe will unlock the secrets to creating the most decadent vanilla custard that will make your taste buds dance with delight!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 cups
Ingredients
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine whole milk, half of the sugar, and salt. Heat over medium heat, stirring occasionally until the mixture begins to steam and is just about to simmer.
- While the milk is heating, whisk together the remaining sugar, cornstarch, and egg yolks in a separate medium bowl until smooth and pale yellow.
- When the milk mixture is steaming, slowly pour about 1/3 of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously.
- Cook the custard over medium heat, stirring constantly with a wooden spoon or silicone spatula, making sure to scrape the bottom and sides of the pan.
- Continue cooking and stirring until the mixture thickens and begins to bubble, which should take about 2-3 minutes. The custard will become very thick and smooth.
- Remove from heat and immediately stir in the butter and vanilla extract until fully incorporated and smooth.
- Transfer the pastry cream to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate the pastry cream for at least 2 hours or until completely chilled before using. The cream will continue to thicken as it cools.
- Before serving or using in recipes, whisk the chilled pastry cream briefly to restore its smooth consistency.
Tips
- Temperature is Key: Use room temperature egg yolks to ensure smooth tempering and prevent scrambling.
- Whisk Constantly: When combining hot milk with egg yolks and when cooking the custard, continuous whisking prevents lumps and ensures a silky texture.
- Watch the Heat: Cook the custard over medium heat and stir continuously. The mixture will suddenly thicken - this is exactly what you want!
- Prevent Skin Formation: Always press plastic wrap directly onto the surface of the cream when chilling to prevent a skin from forming.
- Smooth Finish: If your pastry cream seems slightly grainy after chilling, a quick whisk will restore its smooth, creamy consistency.
- Storage Tip: This pastry cream will keep in the refrigerator for up to 3-4 days, making it perfect for advance preparation.Pro Chef Secret: For an extra luxurious flavor, you can infuse the milk with a vanilla bean instead of using extract, or experiment with other flavor additions like almond extract or citrus zest!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 5g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 140mg
