Vanilla Bean Pastry Cream
Pastry cream is a fundamental baking technique and used for many desserts and treats. Master the art of baking foundations and learn how to make pastry cream like a baking master!
Ingredients
- 320 g Whole milk
- 1 ea Vanilla bean
- ½ tsp Kosher salt
- 120 g Granulated sugar
- 2 Tbs Cornstarch
- 80 g Whole milk
- 6 ea Egg yolk
- 1 Tbs Unsalted butter
Instructions
- Combine the first measurement of milk with the salt and half the sugar in a pot. Scrape out the vanilla bean seeds and add to the pot with the pod.
- Separately, whisk the cornstarch with the other half of the sugar. Whisk in the second measurement of milk followed by the egg yolks.
- Boil the vanilla milk then temper into the egg yolks. Return everything to the pot and bring to a boil while whisking constantly.
- After it comes to a boil, continue to cook for an additional 1-2 minutes. Remove from heat and whisk in the butter until melted.
- Transfer to a heat safe vessel and lay plastic wrap directly on top of the pastry. Allow to cool in the fridge until cold.
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