Vanilla Pastry Cream

Vanilla Pastry Cream

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Yield: 2 cups

Prep: 20 mins

Cook: 5 mins

  • 5 egg yolks
  • 1/2 cup sugar
  • 1/2 cup flour, sifted
  • 2 cups whole milk
  • 2 1/2 tablespoons cold butter
  • 1 teaspoon pure vanilla extract
  1. In a standing mixer fitted with the whisk attachment, whip the yolks and sugar on high speed until pale and thick enough to hold a ribbon, 3 to 4 minutes. Reduce the speed to low and slowly add the flour, beating until combined. Gradually add the milk, mixing until well combined.
  2. In a medium saucepan, cook the yolk mixture over medium heat, whisking constantly, just until the mixture boils, 3 to 4 minutes. Remove from the heat; stir in the butter and vanilla.
  3. Strain the pastry cream through a fine-mesh sieve. Let cool slightly. Cover with plastic, putting plastic directly on the pastry cream so that it doesn't form a skin. Refrigerate until chilled completely.