The Luscious Bakery-Style vanilla pastry cream is a thick and smooth pastry cream perfect for pies, garnishes or a midnight snack (hush, don’t say it).
Preparation:
To cook:
Level: Hard
Serves: 12
Ingredients
- 2 cups Whole milk
- ½ cups cut sugar
- 2 whole Yolks
- 1 whole Egg
- ⅓ cups Cornstarch
- ½ teaspoon Vanilla extract
- 1 teaspoon vanilla powder
- ½ cups Cold butter (cut into patties)
Preparation
Whisk milk and ¼ cup sugar in medium saucepan over medium-high heat. To boil.
While you wait for the milk to boil, beat the yolks and egg over high heat for 1 minute in the bowl of a stand mixer using the spatula.
Sift the cornstarch and remaining sugar into the eggs. Beat over high heat until very pale.
Slowly pour the boiling milk into the eggs while the mixer is running at medium speed (3-4). Caution: Direct the mist so it spills out the side of the bowl, not the center. This will prevent burns.
Once combined, transfer entire mixture from stand mixer to saucepan. Return to medium-high heat and whisk constantly until the mixture thickens.
Transfer the entire mixture to the bowl of a stand mixer. Start the mixer on medium heat (8) and add the vanilla extract and vanilla powder. With the mixer still running, add the butter, one nut at a time, letting each one incorporate before adding the next. Increase the mixer speed to 10 and let it run until the outside of the bowl is room temperature to the touch.
The pastry cream is now ready. It can be used immediately or covered and refrigerated. Pastry cream and any dessert using it should be stored in the refrigerator and consumed within 5 days.
Note: This recipe can be made dairy-free. To make dairy-free, use a high-fat, non-dairy milk. I used macadamia nut milk. Substitute refrigerated margarine for the butter – I used Earth Balance Soy Free Butter Sticks.
