Rating: 3.61 stars
70 Ratings
  • 5 star values: 13
  • 4 star values: 26
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 1

This pastry cream is the perfect addition to fruit tarts.

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Recipe Summary test

Yield:
Makes about 1 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.

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  • In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.

  • Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.

  • Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.

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Reviews (1)

70 Ratings
  • 5 star values: 13
  • 4 star values: 26
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
11/07/2015
This came out much better and far easier than I anticipated. I didn't have a vanilla bean on hand so I used extract but it was still phenomenal.