Pastry Cream

Wanting to make a custard filling for my cream puffs I decided to use a pastry cream.

While custard may refer to a wide variety of thickened dishes, technically (and in French cookery) the word custard (crème or more precisely crème moulée, [kʁɛm mule]) refers only to an egg-thickened custard.

When starch is added, the result is called pastry cream (French: crème pâtissière, pronounced: [kʁɛm patisjɛːʁ]) or confectioners’ custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon.

Here are the ingredients needed for this recipe:

  • 1 1/4 cups milk
  • 1 tsp. vanilla extract
  • 3 large egg yolks, room temperature
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. cornstarch
  • 1/2 cup whipped cream

Step 1: In a medium saucepan, bring the milk and vanilla just to boiling (just until milk starts to foam up) over medium heat.

Step 2: In medium bowl, mix together the sugar and egg yolks

Step 3: Sift in the salt, flour, and cornstarch

Step 4: Mix until a smooth paste forms

Step 5: Remove milk from heat

Step 6: Slowly add milk to egg mixture, while whisking constantly

Step 7: Pour mixture through a sieve over a medium saucepan

Step 8: Cook over medium heat until boiling, while whisking constantly

Step 9: When it boils, whisk mixture constantly for another 30-60 seconds until it becomes thick

Step 10: Remove from heat

Step 11: Pour into a clean bowl and immediately cover the surface with plastic wrap

Step 12: Cool to room temperature

Step 13: Once pastry cream is cooled down, fold in whipped cream

Note:

  1. If not using right away refrigerate until needed
  2. Whisk or stir before using to get rid of any lumps
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