Pastry cream—made by heating milk, sugar, eggs, starch, and a flavoring together—is a rich, thick, and creamy custard that's a versatile workhorse in the baker’s kitchen. It's piped into cream puffs and éclairs, spread between the layers of a Boston cream pie, and used as the base filling in fruit tarts.
Category: not set
Cuisine: not set
2 cups (455g) whole milk
1 vanilla bean split and scraped (see note)
4 ounces granulated sugar (1/2 cup 115g), plain or toasted
1 ounce (3 tablespoons 30g) cornstarch
1/4 teaspoon Diamond Crystal kosher salt for table salt, use half as much by volume
Yolks from 4 large eggs straight from the fridge (2 1/2 ounces; 70g)
1 ounce unsalted butter (2 tablespoons; 30g), cut into 1/
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)