Pastry Cream
Pastry Cream is a delicious, custard or pudding perfect as a filling for cream puffs or cakes. It’s really easy to make pastry cream yourself at home.
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Pastry Cream
Pastry Cream is a delicious, custard or pudding perfect as a filling for cream puffs or cakes. It’s really easy to make pastry cream yourself at home.
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| Servings | Prep Time |
| 1portion | 5minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 2cups milk500 ml – I use whole milk
- 1 vanilla bean
- lemon rindto taste, I use the rind of approximately 1/3 of a lemon
- 1 cinnamon stick
- 2/3cup sugar150 g
- 4 egg yolks
- 1/2cup all-purpose flour60 g
Instructions
- Slice the vanilla bean lengthwise in half and scrape out the seeds.
- Pour the milk in a saucepan and add the vanilla bean and seeds, the cinnamon, half of the sugar and bring to a boil. Once it starts to boil, take it off the heat and remove the vanilla bean, lemon rind and cinnamon stick. You can sift it if that’s easier.
- Next, mix the egg yolks with the sugar till combined, add the flour and mix to combine again. Add a little bit of the hot milk mixture to the egg mixture, a splash or two and mix to combine.
- Pour the milk back into a pan if you’ve sifted into something else and turn on the heat again. While stirring add the egg mixture to the milk mixture and mix until the cream starts to thicken, about 3-5 minutes.
- When the cream has thickened, pour the mixture into a flat dish. Cover the pastry cream with plastic wrap, make sure the plastic wrap touches the surface and sticks to the cream, this will prevent a skin forming on the cream. Put the pastry cream in the fridge to chill.
- Once chilled, the pastry cream is ready to use.
Recipe Notes
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups.
- Pastry cream can be kept in the fridge for several days.