The homemade pastry cream is one of the most used CREAMS in desserts. Also known as yellow cream, it’s perfect for filling Birthday Cake, but also Tarts, puffs and PUFF PASTRY CANNOLI.
The homemade pastry cream is really very versatile, and is perfect as a spoon dessert, perhaps accompanied by some fruit, at the end of any lunch or dinner. Even though it might seem difficult to prepare, by following some tips, especially by following the recipe to the letter, I assure you that you will get a dense and smooth pastry cream perfect like those from a pastry shop!
If you want, you can also try the Microwave pastry cream, this way you’ll only dirty one bowl!
There are several variants, among the most well-known are chocolate pastry cream, or citrus flavored, such as orange or LEMON PASTRY CREAM, but also with exotic flavors like mango pastry cream.
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups Milk
- 1/2 cup Sugar
- 1/4 cup cornstarch (or all-purpose flour)
- 5 Egg Yolks
- 1 packet Vanillin (or the seeds of one vanilla bean)
Preparation
To prepare the homemade pastry cream, first, you need to heat the milk on the stove along with a packet of vanillin, or, if using the vanilla bean, along with its seeds.
While the milk is heating, beat the egg yolks with the sugar in a bowl until you obtain a light and foamy mixture.
Add the cornstarch, or the flour, to the yolks, and mix with a whisk to combine the ingredients and avoid lumps.
Once the milk has come to a boil, gradually add it to the egg yolk mixture, filtering if necessary to remove the vanilla seeds.
Transfer the mixture back to the stove, and continue to stir to prevent lumps until your homemade pastry cream thickens.
The homemade pastry cream will take about 6 to 8 minutes to thicken. However, cook it for two more minutes if you need a thicker cream, or two minutes less if the pastry cream is needed for a dessert that will further bake in the oven.
The homemade pastry cream is ready; transfer it to a bowl and let it cool, covering it closely with a sheet of plastic wrap to prevent a skin from forming on the surface of the pastry cream.
Bon appétit, Nenè.STORAGE:
Store your homemade pastry cream in the fridge for up to 4 days.
