Vanilla Pastry Cream

berry-tartVanilla Pastry Cream
Makes 2½ cups

Recipe adapted from
Chef Kevin Miller
Yountville, California 

2 cups milk
1 vanilla bean, split lengthwise
¼ cup plus 1⁄3 cup sugar, divided
¼ cup cornstarch
2 egg yolks
1 large egg
2 tablespoons butter

1. In a medium saucepan, bring milk, vanilla bean, and ¼ cup sugar to a simmer over medium-high heat. In a medium bowl, whisk together cornstarch and remaining 1⁄3 cup sugar. Add egg yolks and egg to cornstarch mixture, and whisk until smooth.

2. Gradually whisk half the hot milk mixture into egg mixture to temper; transfer mixture back to saucepan. Reduce heat to medium, whisking constantly, until mixture boils for 1 minute and thickens. Remove from heat. Stir in butter until melted.

3. Remove vanilla bean and discard. Strain Vanilla Pastry Cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap (directly onto the surface), and refrigerate for at least 2 hours to chill.

This Vanilla Pastry Cream is soothing to the palette, and pairs especially well with tarts. Use this cream in our Berry Fruit Tart recipe for a delicious treat.

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