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Vanilla Bean Pastry Cream Recipe

Vanilla Bean Pastry Cream

Recipe courtesy of Peggy Cullen

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • 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!

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  • 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.

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  • 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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  • on December 05, 2010

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    This is actually a quick and easy recipe. It is cooked for 30 seconds, not 30 minutes. Like other puddings, it should be pushed thru a strainer with a rubber spatula. I used it to fill cream puffs, and it was just what I was looking for.

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  • on May 02, 2009

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    I bake a lot. And I would not call this an easy recipe. Any time you need to temper eggs and then stir continuously for a half hour, there is opportunity for mistakes. This recipe was unsuccessful for me. I think that perhaps the half hour recommended cooking time was too long. When it cooled, it was overly thick and gloppy. I have no idea how you could possibly strain this when is is a cream. If anyone has recommendations of why this happened, please let me know. The taste was rich and lovely, but the consistency made it unusable. A waste when vanilla beans are so expensive.

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  • on July 03, 2008

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    I baked a three layer white cake and filled between the layers with this cream. Next I topped each layer with fresh strawberries....frosting the entire cake with whipped cream and topping with more fresh strawberries...

    The cream was perfect with the strawberries... All in all, a real "keeper."

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