Use high-quality vanilla beans for the best flavor. Madagascar vanilla beans are highly recommended. Be vigilant while heating the mixture to avoid scorching or overcooking, which can lead to a grainy texture. Ensure the butter is cold for a richer, more stable cream. For a dairy-free version, substitute almond milk and vegan butter.
Vanilla Bean Pastry Cream
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 30 mins
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SERVING12 People
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VIEWS145
Indulge in the exquisite elegance of Vanilla Bean Pastry Cream, a symphony of velvety smoothness and aromatic vanilla that elevates desserts to new heights. This classic confection, perfect for filling Napoleons, pies, tarts, or cakes, achieves its unparalleled texture by using just the right touch of starch, ensuring a flavor that's both rich and refined.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol64 mg
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Protein2 g
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Saturated Fat4 g
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Sodium211 mg
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Sugar11 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a mixing bowl, whisk together the whole egg, egg yolks, sugar, cornstarch, and salt until the mixture transforms into a pale, creamy consistency, approximately 5 to 8 minutes.
02 Step
Recipe View In a saucepan, combine milk and vanilla bean seeds (split the bean lengthwise and scrape out the seeds). Heat over medium-high heat until the milk is just about to simmer, with small bubbles appearing on the surface. Remove from heat.
03 Step
Recipe View Gradually whisk the hot milk into the egg mixture, starting with a small amount to temper the eggs. Then, pour the combined mixture back into the saucepan.
04 Step
Recipe View Place the pan over medium-low heat and whisk continuously until the cream thickens, about 3 to 5 minutes. Remove from heat and allow it to cool for 5 minutes.
05 Step
Recipe View Incorporate the cold, cubed butter into the warm cream, whisking until completely melted and smooth. Strain the mixture through a fine-mesh sieve to remove any lumps or vanilla bean remnants.
06 Step
Recipe View Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 to 3 hours, or until thoroughly chilled.
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Jacquelyn Pacocha
May 31, 2025This recipe is a game-changer! The pastry cream was so smooth and the vanilla flavor was incredible.
Andreanne Orn
Apr 23, 2025I've tried other pastry cream recipes before, but this one is by far the best. The texture is perfect and it's not too sweet.
Kristopher Hilll
Mar 3, 2025The tips were really helpful, especially the one about using cold butter. My pastry cream turned out amazing!
Ada Carter
Sep 16, 2024Easy to follow instructions, even for a beginner like me. I used it to fill some tarts and they were a hit!