Pastry Cream

This luxurious rich and creamy custard also know as pastry cream is an ideal filling for so many patisseries. Unlike the Vanilla custard which is a little runny this creamy custard is thick, thus its ideal for cakes and fruit pies.

Unfortunately this cream keeps only for 3 days in the fridge, so it's best if you plan ahead what you're going to use the cream for, perhaps Boston Cream Cake or Profiteroles .

300 ml milk
1 teaspoon pure vanilla extract or vanilla bean paste
3 large egg yolks
70 grams granulated white sugar
2 tablespoons  all-purpose flour
2 tablespoons cornstarch (corn flour)


In a  medium-sized heatproof bowl, mix the sugar and egg yolks together. 

Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.

Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) 

Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. 

Remove from heat  and stir in vanilla extract .  Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. 

Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

Enjoy...jue

recipe from joy of baking