Tempering the egg-yolk mixture in this recipe with some of the hot liquid first keeps the eggs from cooking and curdling. Martha made this recipe in episode 507 of Martha Bakes.


Recipe Summary

Makes about 3 cups


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean pod and seeds, and salt. Cook over medium heat until mixture comes to a simmer. Whisk in espresso powder.

  • In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup hot-milk mixture into the egg-yolk mixture. Pour mixture back into saucepan, whisking constantly, and cook over medium heat, whisking, until it thickens and comes to a boil. Let boil for 2 minutes.

  • Remove from heat; add butter and stir until melted. Strain through a sieve into a bowl. Press a sheet of plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.

  • Just before using, whisk pastry cream until smooth. Whisk cream until soft peaks form; fold into pastry cream.