Creamy Vanilla Pastry Cream

 

Creamy Vanilla Pastry Cream

Prep Time: 15 minutes

Servings: 4-6 people

Ingredients:

- 50cl whole milk

- 4 egg yolks

- 100g sugar

- 40g cornstarch (or flour)

- 1 vanilla pod (or 1 teaspoon vanilla extract)

- 30g butter (optional, for extra creaminess)

Instructions:

1. Heat the milk: Pour 50cl of milk into a saucepan. Split the vanilla pod in half, scrape out the seeds, and add them to the milk. Heat over low heat until it starts to simmer, then let it infuse off the heat for 5 minutes.

2. Whisk the egg yolks: In a bowl, whisk 4 egg yolks with 100g of sugar until you get a fluffy mixture. Add 40g of cornstarch and mix again to avoid lumps.

3. Cook the cream: Remove the vanilla pod from the milk and slowly pour half of the hot milk over the egg yolk mixture while whisking. Pour the mixture back into the saucepan with the remaining milk and cook over medium heat, stirring constantly. As soon as the cream thickens, continue cooking for another minute to bind the mixture well.

4. Finish the cream: Off the heat, add 30g of butter and mix well until you get a smooth and shiny texture. Pour the cream into a bowl, cover with plastic wrap, and let it cool.

Tips and Tricks:

- Storage: Keeps for 48 hours in the refrigerator, well-covered with plastic wrap to prevent a crust from forming.

- Ideal temperature: Use chilled to fill desserts or slightly warm to accompany pastries.

- Gourmet variation: Add cocoa powder (2 tablespoons) for a chocolate cream or orange zest for a fruity touch.

- Anti-waste tip: Use the leftover egg whites to make meringues or financiers!