This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet, not cloying at all. Its the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts.
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
- Cut the vanilla bean lengthwise then use a spoon or knife the scrape the seeds out. Add the milk and vanilla bean to a medium saucepan, heat then place over medium heat and bring to a boil.
- Immediately turn off the heat and set aside to infuse for 15 minutes.
- In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
- Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
- Remove from the heat and stir in the butter. Let cool slightly.
- Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
- 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. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called diplomat cream.
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