Vanilla Pastry Cream Recipe
Category: Desserts
Serves: 1 (Makes about 500g of pastry cream)
Pastry cream, or crema pasticcera, is a staple in Italian desserts, loved for its rich, velvety texture and aromatic vanilla flavor. It can be used as a filling for cakes, pastries, or tarts, or enjoyed on its own with a sprinkle of cinnamon or cocoa powder. Here’s how to make this smooth, luxurious custard that will elevate your sweet creations.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 500g |
| Sugar | 130g |
| Egg yolks | 125g |
| Rice flour (or cornstarch) | 40g |
| Vanilla bean | 2 pods |
| Lemon peel | ½ lemon |
Nutritional Information (per 100g approx.):
| Nutrient | Amount |
|---|---|
| Energy | 155 kcal |
| Protein | 4.1g |
| Carbohydrates | 21.3g |
| Sugars | 20g |
| Fat | 7g |
| Saturated Fat | 3.8g |
| Fiber | 0g |
| Sodium | 50mg |
Instructions:
Step 1: Prepare the Flavor Base
To begin, place a glass bowl in the freezer to chill. This will help cool the pastry cream quickly later on.
Next, split the vanilla pods lengthwise and scrape out the seeds using the back of a knife. Set the seeds aside. Add the vanilla seeds and the pods into a medium saucepan. Grate the zest of half a lemon, being careful to only remove the yellow skin (avoid the bitter white pith), and add this to the pan as well. Pour in the whole milk and set the saucepan on medium heat. Stir occasionally, bringing the mixture just to a simmer, but avoid letting it boil over.
Step 2: Mix the Egg Yolks and Starch
While the milk heats up, whisk the egg yolks, sugar, and rice flour (or cornstarch) in a separate bowl until smooth and creamy. Use a soft whisk or a hand mixer on low speed to avoid incorporating too much air into the mixture. The consistency should be thick and pale yellow.
Step 3: Combine the Milk and Egg Mixture
Once the milk mixture is just about to boil (you’ll see small bubbles forming around the edges), remove it from the heat. Carefully pour the hot milk into the egg mixture in three stages, stirring continuously to prevent the eggs from curdling. Make sure to strain the mixture through a fine sieve to remove any large vanilla pod remnants and lemon peel.
Step 4: Cook the Cream
Transfer the combined mixture back to the saucepan and return it to the heat. Stir continuously with a wooden spoon or whisk, making sure to scrape the bottom and sides of the pan to prevent the cream from sticking or burning. The cream will gradually thicken. Keep stirring until it reaches a custard-like consistency, which should take about 5-7 minutes.
Step 5: Cool the Pastry Cream
Once the cream has thickened, remove it from the heat. Take the pre-chilled bowl from the freezer and pour the pastry cream into it. Stir the cream vigorously with a whisk for a few minutes to release the heat and cool it quickly to about 50°C (122°F). This helps achieve the smoothest texture possible.
Step 6: Final Touches
At this point, the pastry cream should be thick, glossy, and smooth. If you want to make sure there are no lumps, you can strain the cream again before use. To prevent a skin from forming on top of the cream as it cools, cover the surface with plastic wrap, ensuring that the wrap touches the cream directly. You can now use the pastry cream immediately in your desserts or store it in the refrigerator for later use.
Tips & Variations:
- Flavored Pastry Cream: If you’d like to experiment with different flavors, you can infuse the milk with other ingredients like cinnamon sticks, orange peel, or even coffee grounds. Just make sure to strain them out before combining with the egg mixture.
- Thicker Cream: If you prefer a thicker consistency, you can increase the amount of rice flour or cornstarch by 5g. Be cautious not to add too much, as it may affect the texture.
- Storing: Pastry cream can be stored in the refrigerator for up to 2-3 days. When ready to use, simply whisk it again to smooth it out before filling pastries or cakes.
How to Use Vanilla Pastry Cream:
Pastry cream is incredibly versatile and can be used as a filling for a variety of desserts. Here are some ideas:
- Tarts & Pastries: Spoon the cream into tart shells, puff pastry, or éclairs for a classic dessert.
- Cakes: Use it as a layer filling for sponge cakes or layer cakes.
- Cream Puffs: Fill homemade cream puffs or profiteroles with pastry cream for a sweet treat.
- Fruit Parfaits: Layer the cream with fresh berries or poached fruits for a light and refreshing dessert.
With its velvety texture and delicate sweetness, this vanilla pastry cream recipe is sure to become a go-to for all your dessert needs. Whether you’re making a simple fruit tart or an elaborate layer cake, it adds the perfect finishing touch to your creations.
This recipe has been carefully crafted for Love With Recipes, ensuring that you can impress family and guests alike with a traditional and delicious homemade pastry cream. Enjoy!
