John Myers
Pastry Cream
The perfect pastry cream recipe with a picture and simple step-by-step instructions.
- 500 ml Milk
- 1 Vanilla pod
- 80 g Sugar
- 1 pinch Salt
- 3 Egg yolk
- 40 g Cornstarch
- Put 1,400 ml milk in a saucepan. Scrape out the vanilla pod, add the pulp and pod to the milk. Stir in 40 g of sugar and a pinch of salt and bring to the boil. Then take it off the heat for a moment and let the vanilla pod steep a little.
- Put the remaining 100 ml milk, 3 egg yolks, 40 g sugar and corn starch in a taller container and stir well with a whisk.
- Take the pod out of the vanilla milk, pour it through a sieve, put it back in the saucepan and stir in the egg mixture. Put the pot back on the stove and bring everything to the boil, stirring constantly. Then immediately turn the heat down sharply, continue stirring and let the mixture simmer for about 30 seconds until it thickens and has a creamy consistency.
- To cool, place the mixture in a bowl and cover it with cling film so that it rests directly on the surface. This means that no skin can form and the cream is ready for immediate filling of the pastry or for further use and processing.
- The specified amounts of ingredients result in a portion of approx. 650 – 700 g confectioner’s cream.
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