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Vanilla Pastry Cream

  • yield: Makes 2 1/2 cups

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Ingredients

  • 1 cup milk
  • 1/4 cup plus 1 tablespoon sugar
  • 3 large egg yolks
  • 1 tablespoon rice or all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon unsalted butter
  • 1/2 cup heavy cream, whipped

Directions

  1. Step 1

    Place milk and 1/4 cup sugar in a large heavy-bottomed saucepan over medium heat; cook until just barely boiling. In a large bowl, whisk together egg yolks with remaining tablespoon sugar until thickened; sprinkle in flour and cornstarch and continue whisking until well combined.

  2. Step 2

    Slowly pour half the hot milk mixture into the egg yolk mixture, whisking constantly; transfer egg yolk mixture to remaining milk mixture in saucepan, whisking to combine. Place over medium-high heat and bring to a boil, whisking constantly until thick.

  3. Step 3

    Strain through a fine mesh sieve into a large bowl; stir in vanilla. Rub surface of pastry cream with butter to prevent a skin from forming and cover with plastic wrap, pressing down on surface of cream to cover. Transfer to refrigerator until chilled. Gently fold in whipped cream just before using.

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