• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Vanilla Bean Pastry Cream

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 3 c Milk
  • Seeds scraped from one
  • -vanilla bean
  • 8 Yolks
  • 3/4 c Sugar
  • 6 tb Cornstarch
  • 2 tb Butter, softened


In a 3 quart saucepot combine the milk and vanilla bean seeds. Combine the
yolks and sugar in the bowl of a standing mixer fitted with the whisk
attachment. Sift the cornstarch onto a piece of wax or parchment paper.

Scald the milk. Meanwhile, beat the yolks and sugar until they lighten in
color. Remove the bowl from the mixer and stir in the cornstarch. Pour
about 1/3 of the hot milk into the egg mixture, whisking continuously to
incorporate. Whisk the tempered egg mixture back into the remaining hot
milk, and place the pot back on the heat. Cook on medium high heat,
stirring constantly but gently with the whisk, until the mixture comes to
the boil. Reduce heat and let it boil for about 30 seconds, stirring
constantly. Remove from heat and gently whisk in the butter. Strain the
pastry cream into a bowl, place plastic wrap right down on the surface, and
chill completely. This can be made up to 3 days ahead.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?