Ingredients
- 3 cups milk
- Seeds scraped from one vanilla bean
- 8 yolks
- 3/4 cup sugar
- 6 tablespoons cornstarch
- 2 tablespoons butter, softened
Directions
In a 3 quart saucepot combine the milk and vanilla bean seeds. Combine the yolks and sugar in the bowl of a standing mixer fitted with the whisk attachment. Sift the cornstarch onto a piece of wax or parchment paper.
Scald the milk. Meanwhile, beat the yolks and sugar until they lighten in color. Remove the bowl from the mixer and stir in the cornstarch. Pour about 1/3 of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat. Cook on medium high heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds, stirring constantly. Remove from heat and gently whisk in the butter. Strain the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to 3 days ahead.
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By SHBC Cook
on February 07, 2013
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Absolutely deee-licious! I'm a fledgling pastry cook and getting into vanilla beans, and love the vanilla flavor in this recipe, using beans and not extract. I like the thickness. It's perfect for fruit tarts as it holds the fruit well, even before it's completely chilled. I have also used a cup and a half of heavy cream and a cup and half of milk (to make a total of 3 and find the cream adds a little sum sum! LOL Too bad I can't upload a photo!
By muffinsorbetlic...
on February 11, 2012
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I also got a super thick end result. I think the amount of milk is not a correct proportion to the cornstarch and egg yolk. I have made pastry cream before and dont remeber ever using that much cornstarch or egg to that small amount of milk. Otherwise it has great flavor!
P.S. Make sure to use a stainless steel pan only! If you use Aluminum the pastry cream will turn green. Still edible just an unpleasant color.
By m_mangum_1694289
Bishop, GA
on December 09, 2011
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Awesome....easy straight to the point. This was silky smooth after staining it before putting it in refrig to cool.
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