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Pastry Cream
Recipe Summary
Yield: Makes about 2 1/2 cups
Ingredients
Ingredient Checklist
2 cups whole milk
1/2 cup sugar
1/2 vanilla bean, split lengthwise, seeds scraped
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into small pieces
Gallery
Pastry Cream
Recipe Summary
Yield: Makes about 2 1/2 cups
Gallery
Pastry Cream
Pastry Cream
Pastry Cream
Recipe Summary
Yield: Makes about 2 1/2 cups
Recipe Summary
Yield: Makes about 2 1/2 cups
Yield: Makes about 2 1/2 cups
Makes about 2 1/2 cups
Ingredients
Ingredients
- 2 cups whole milk
- 1/2 cup sugar
- 1/2 vanilla bean, split lengthwise, seeds scraped
- Pinch of salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
Directions
In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).
Reviews (6)
Add Rating & Review
149 Ratings
5 star values:
30
4 star values:
45
3 star values:
44
2 star values:
23
1 star values:
7
Reviews (6)
Add Rating & Review
149 Ratings
5 star values:
30
4 star values:
45
3 star values:
44
2 star values:
23
1 star values:
7
Add Rating & Review
149 Ratings
5 star values:
30
4 star values:
45
3 star values:
44
2 star values:
23
1 star values:
7
149 Ratings
5 star values:
30
4 star values:
45
3 star values:
44
2 star values:
23
1 star values:
7
149 Ratings
5 star values:
30
4 star values:
45
3 star values:
44
2 star values:
23
1 star values:
7
- 5 star values:
- 30
- 4 star values:
- 45
- 3 star values:
- 44
- 2 star values:
- 23
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
07/23/2017
I omitted the part about using the mixer. It turned out perfect.
Martha Stewart Member
Rating: Unrated
05/21/2015
The recipe tastes amazing. But, as soon as I put it into the mixer, it started to turn blue? Is that because the paddle was aluminium? Any help will be appreciated.
Martha Stewart Member
Rating: Unrated
04/05/2015
Perfetto! Thank you, Martha Stewart and Co.! I don't know why I did'nt just look here first. Happy Easter to you all!
Martha Stewart Member
Rating: Unrated
04/05/2015
Martha to the rescue! I'm making eclairs for Easter this year and I usually just use cook and serve vanilla pudding to fill them. This year I decided to go for the gold and make my own pastry cream. I've made pudding from scratch before, what could possibly be the difference? I searched online for a recipe. My pastry cream separated. It was a horrible mess. I have followed Martha Stewart for years and her recipes have never let me down. I'm going to try this, Martha. To be continued...
Martha Stewart Member
Rating: Unrated
04/26/2014
I've made this recipe many times - it is delicious! I can't afford the vanilla bean, so I substitute vanilla bean paste and it tastes and looks amazing.
Martha Stewart Member
Rating: Unrated
04/07/2013
Today i've made this pastry cream for a crispy brisèe base, but i mix well the white of eggs and turn in the warm pastry cream, leave it to cold on this crispy brisèe and it's a delicious fluffy cream,yummy!
Martha Stewart Member
Rating: Unrated
07/23/2017
I omitted the part about using the mixer. It turned out perfect.
Rating: Unrated
Rating: Unrated
05/21/2015
The recipe tastes amazing. But, as soon as I put it into the mixer, it started to turn blue? Is that because the paddle was aluminium? Any help will be appreciated.
Rating: Unrated
04/05/2015
Perfetto! Thank you, Martha Stewart and Co.! I don't know why I did'nt just look here first. Happy Easter to you all!
Martha to the rescue! I'm making eclairs for Easter this year and I usually just use cook and serve vanilla pudding to fill them. This year I decided to go for the gold and make my own pastry cream. I've made pudding from scratch before, what could possibly be the difference? I searched online for a recipe. My pastry cream separated. It was a horrible mess. I have followed Martha Stewart for years and her recipes have never let me down. I'm going to try this, Martha. To be continued...
Rating: Unrated
04/26/2014
I've made this recipe many times - it is delicious! I can't afford the vanilla bean, so I substitute vanilla bean paste and it tastes and looks amazing.
Rating: Unrated
04/07/2013
Today i've made this pastry cream for a crispy brisèe base, but i mix well the white of eggs and turn in the warm pastry cream, leave it to cold on this crispy brisèe and it's a delicious fluffy cream,yummy!
All Reviews for Pastry Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pastry Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
