Vanilla Pastry Cream

Vanilla Pastry Cream

Vanilla Pastry Cream can be used for so many different desserts. For my Christmas baking this year I’m adding a few new desserts for the family. I’m going to make Boston Cream Cupcakes, Cream Puffs, Banana Cream Pie and my new favourite; Decadent Brownie Trifle.

This morning I started making Ice Box Cookies in shapes of Snowflakes, and as soon as they cool, I will decorate with royal icing. Cross fingers and pray for me as I have never used Royal Icing for decorating cookies before. These cookies are being shipped as Christmas gifts to another Province. I’m so nervous. lol. If they turn out well I will share the recipe with you.

Vanilla Pastry Cream

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Vanilla Pastry Cream

In small saucepan, warm the cream until you start seeing a bit of steam. Don’t let it get to the boiling point. In a medium bowl, whisk together sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients.

Vanilla Pastry Cream

It will turn into a thick paste. It’s fine if it looks crumbly or smooth, the ingredients need to be thoroughly combined. Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously.

Vanilla Pastry Cream

When all the milk has been added to the eggs. Pour everything back into the saucepan. Set a strainer over a bowl and place near stove. Stir in vanilla and pour the cream into the strainer that is set over the bowl. Stir to push it through the strainer. If there are any lumps in it, this will get rid of them.

Cover the pastry cream with a piece of plastic wrap pressed right against the surface of the cream. ( it will not form a skin this way) and let chill completely. This will keep for several day in fridge

 

 

Vanilla Pastry Cream
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Vanilla Pastry Cream
Prep Time
1 hr
 
Course: Sauce
Servings: 2 cups
Ingredients
  • 11/2 cups half and half cream
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla
Instructions
  1. In small saucepan, warm the cream until you start seeing a bit of steam. Don't let it get to the boiling point.

  2. In a medium bowl, whisk together sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients. It will turn into a thick paste. It's fine if it looks crumbly or smooth, the ingredients need to be thoroughly combined.

  3. Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. 

  4. When all the milk has been added to the eggs. Pour everything back into the saucepan. Set a strainer over a bowl and place near stove.

  5. Set the pan back over medium heat. Whisk constantly. The pastry cream will look thin and frothy, but will start to thicken to a pudding consistency, slow down whisking to see if cream has come to a boil. If there are large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat. 

  6. Stir in vanilla and pour the cream into the strainer that is set over the bowl. Stir to push it through the strainer. If there are any lumps in it, this will get rid of them.

  7. Cover the pastry cream with a piece of plastic wrap pressed right against the surface of the cream. ( it will not form a skin this way) and let chill completely. 

  8. This will keep for several day in fridge

Recipe Notes

Recipe from The Kitchn



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