Pastry Cream
This delectable pastry cream recipe is a must-try for any dessert enthusiast. Velvety smooth and rich, this cream is the perfect filling for cakes, pastries, or simply enjoyed on its own. The combination of egg yolks, sugar, and vanilla creates a luscious custard that will elevate any sweet treat. Learn how to make this indulgent pastry cream and take your baking to the next level!
— Constant Cookbook
Ingredients
- 4 medium free-range egg yolks
- 65g/2½oz caster sugar
- 15g/½oz plain flour
- 15g/½oz cornflour
- 350ml/12fl oz whole milk
- ½ tsp vanilla syrup (or vanilla bean paste)
- , for dusting icing sugar
Instructions
- In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.
- Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
- Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
- Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
- Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 400g/14oz
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