Vanilla Bean Pastry Cream
Recipe information
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Cooking:
10 min.
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Servings per container:
12
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Source:

Ingredients for - Vanilla Bean Pastry Cream

1. Whole egg - 1 large
2. Large egg yolks - 2
3. White sugar - ½ cup
4. Cornstarch - ¼ cup
5. Kosher salt - 1 teaspoon
6. Whole milk - 2 cups
7. Vanilla bean - 1
8. Cold butter, cubed - 4 tablespoons

How to cook deliciously - Vanilla Bean Pastry Cream

1. Stage

Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.

2. Stage

Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.

3. Stage

Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours. Chef John