Pastry Cream

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Adapted from Joy of Baking

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Step 1:

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In a sauce pan on medium heat, warm the milk and 1/2 vanilla bean almost to a boil. Then remove from heat. Remove the vanilla bean and slice bean down the middle and scrape out seeds and add the warmed milk.

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*1 1/4 cup Milk, at least 2 percent fat

*1/2 Vanilla Bean or 1 tablespoon vanilla extract or 1 teaspoon Vanilla Paste

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In a sauce pan on medium heat, warm the milk and 1/2 vanilla bean almost to a boil. Then remove from heat. Remove the vanilla bean and slice bean down the middle and scrape out seeds and add the warmed milk.

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Step 2:

*3 large Egg Yolks

*1/4 cup Granulated White Sugar

*4 tablespoons Cornstarch

In a small glass bowl combine the sugar and corn starch. Then in another glass bowl whisk together the egg yolks and slowly whisk in the sugar and cornstarch mixture. Mix until combined.

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Now drizzle into the egg mixture about 3 tablespoons of the hot cream whisking constantly and add by drizzling in the remaining egg mixture slowly until combined.

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Pour warm pastry cream mixture back to the sauce pan and cook on medium-low heat just until the sauce begins to thicken and remove from heat and allow to cool completely and add the below whipped cream.

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Step 3: Whipped Cream

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*1 1/2 cups Heavy Whipping Cream, whipped medium peaks and fold into the cooled pastry cream

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Note: I made this recipe for crepes. I made the pastry cream 2 days before and refrigerated, then added the whipped cream and whisked it into pre-made pastry cream.

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Variations:

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*Omit Whipped Cream for a heavier pastry cream

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*Chocolate Pastry Cream: Add 2 ounces good quality grated chocolate to the hot pastry cream, stir and allowing chocolate to melt.

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*Raspberry or Strawberry Pastry Cream: Add 1/4 cup raspberry sauce, I like to use frozen homemade freezer raspberry or strawberry jam at room temperature strained from all seeds.

Enjoy!

 

Lindy