Pastry Cream

The Professional Pastry Chef, Bo Friberg


yields: 1 Pound 8 Ounces

1 Pint Whole Milk
1/2 vanilla bean or 1/2 teaspoon vanilla extract
1 Ounce Cornstarch
4 Ounces Sugar
1/4 Teaspoon Salt
2 Eggs
2 Ounces Unsalted Butter

Place the milk in a heavy-bottomed saucepan. If using the vanilla bean, split lengthwise and scrape out the seeds. Add the seeds and the pod halves to the milk. Bring to a boil.

Keeping an eye on the milk, whisk the cornstarch, sugar, and salt together in a bowl. Gradually add the eggs and mix until smooth.

Slowly add about 1/3 of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.

Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Boil for a few seconds longer to make sure the raw starch taste has disappeared. Remove the vanilla beans. Stir in vanilla extract, if using. Stir in the butter continuing to stir until it is completely incorporated.

Pour the custard into a bowl and cover with a piece of baking paper. When cooled, store in the refrigerator. If made and stored properly, pastry cream will keep fresh for up to 4 days. however, when it is that old, it should be used only for pastries in which it will be baked.