The Pioneer Woman Tasty Kitchen
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Vanilla Pastry Cream (Creme Patissierie)

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Level: Easy

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Description

Vanilla Pastry Cream (aka creme patissiere or creme patisserie) is silky and delicious. No wonder it’s a component of countless desserts. Of all the recipes I’ve tried through the years, this one is definitely the easiest. Make ahead and chill completely before using.

Recipe makes about 2 cups.

Ingredients

  • 2 cups Whole Milk
  • ½ cups Granulated Sugar
  • ¼ cups Cornstarch
  • 4  Large Egg Yolks
  • 2 Tablespoons Unsalted Butter
  • ½  Vanilla Bean Pod, Seeds Scraped (or 1 Teaspoon Pure Vanilla Extract)
  • 1 pinch Table Salt

Preparation

In a 2-quart heavy bottom saucepan over medium-high heat, cook all ingredients, stirring constantly, until it begins to boil; continue whisking for a full minute. Remove from heat and strain through a sieve. Cover pastry cream with a layer of plastic wrap directly on the surface; chill completely before using.

Recipe makes about 2 cups.

Recipe adapted from Martha Stewart.

Note: If using vanilla extract, stir it in after the custard is removed from the heat.

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