Vanilla Pastry Cream Recipe

• servings: 2 servings
• active time: 5 minutes
• total time: 4 hours 15 minutes

Ingredients

1 1/2 cups whole milk

3 large egg yolks

1/4 cup granulated sugar

1/4 cup cornstarch

1 tablespoon unsalted butter

2 teaspoons pure vanilla extract

Directions

Gather the ingredients.

Heat the milk in a heavy-bottomed saucepan over low heat just until it starts to steam.

Separately, whisk together the egg yolks, sugar, and cornstarch in a large bowl. You're going to want to whisk really hard until the consistency is thick and creamy.

Once the milk has just begun to steam, slowly pour about half of the milk into the egg mixture in a thin stream, while mixing vigorously. Leave the rest of the milk in the pan.

Next, add the thickened egg mixture back into the pan with the rest of the milk. Again, whisk vigorously, for 2 to 3 minutes, while continuing to heat the mixture gently over medium heat, until the pastry cream is quite thick. But don't let it burn.

Remove from heat and whisk in the butter and vanilla.

To cool, transfer the pastry cream to a bowl, and then set that bowl inside a larger bowl filled with ice water. Cool like this for 30 minutes.

Then refrigerate the pastry cream until it's fully chilled. About 4 hours in the fridge is best, but it will keep in the fridge for two to three days.

Nutrition

• Serving Size: 2 cups pastry cream (2 s
• Calories: 467 kcal
• Total Fat: 21 g
• Saturated Fat: 10 g
• Unsaturated Fat: 0 g
• Cholesterol: 405 mg
• Sodium: 237 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 0 g
• Total Sugars: 35 g
• Protein: 17 g