Easy Vanilla Pastry Cream
Servings: 35 servings
Calories: 30kcal
Create luscious, delicious vanilla pastry cream with this simple gluten-free recipe
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Ingredients
- 2 cups milk or dairy-free milk we used So Delicious unsweetened coconut milk
- 1/2 cup castor sugar or up to 2/3 cup depending on your sweet tooth
- 3 large egg yolks
- 1 large egg or, 3 additional egg yolks for a richer pastry cream
- 3 tbsp cornstarch
- 1 tbsp vanilla bean paste
- pinch salt
- 2 1/2 tbsp unsalted butter slightly softened
Instructions
- Take your butter out of the refrigerator at the start of the process to soften it a bit
- In a medium bowl, whisk together your eggs and sugar until combined. Add your cornstarch, vanilla and salt and combine until smooth. Place on a non-slip surface like a kitchen towel or potholder
- In a saucepan, heat your milk over medium heat until it comes to a low simmer
- Remove from heat and pour about half the milk into the egg and sugar mixture slowly, whisking constantly to make sure the eggs do not curdle
- Once these are combined transfer your sugar, egg and milk mixture back into the remaining milk in your saucepan and place over medium-high heat. Keep whisking until the mixture thickens comes to a boil (you'll see a big bubble pop on the surface), about 3-4 minutes. Then turn burner to low and whisk for another minute or two
- Remove from heat and stir in butter. Let sit for a few minutes and then immediately cover (while still hot) with plastic wrap, making sure the entire surface is covered so that a film does not form. Let come to room temperature and then chill in the fridge for at least 2 hours and up to 5 days
Notes
- This is both a rich and light pastry cream - it can be piped but it is not a thick-set consistency. Use 6 egg yolks for a richer cream
- Pastry cream is super versatile and can be used in puff pastry cases, in tarts & pies and is also delicious eaten on its own topped with some fruit
Nutrition
Serving: 1serving | Calories: 30kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g