Vanilla Pastry Cream Filling Recipe
Learn how to make a delicious Vanilla Pastry Cream Filling perfect for eclairs, cream puffs, tarts, and cakes. This creamy and flavorful custard filling is a versatile addition to your baking repertoire.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes (includes chilling)
- Yield: About 2 cups 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until just starting to steam, not boil.
- Prepare the Egg Mixture: In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and salt until smooth and pale.
- Combine the Mixtures: Slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly to temper the eggs. Gradually whisk the tempered eggs back into the saucepan with the remaining milk.
- Cook the Mixture: Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 3–5 minutes. Remove from heat and stir in the butter and vanilla extract until smooth.
- Chill the Pastry Cream: Pour the pastry cream into a clean bowl, cover with plastic wrap, and refrigerate for at least 2 hours before using.
Notes
- Vanilla pastry cream is versatile for various pastries and cakes.
- For extra richness, you can substitute part of the milk with heavy cream.
- Whisk before using to restore smooth texture after chilling.
Nutrition
- Serving Size: ¼ cup
- Calories: 150
- Sugar: 13g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 105mg
