Description
This pastry cream is easy to make and versatile. It’s amazing in these Boston Cream Pie Pancakes, or in between layers of cake in this Rose Ombre Cake!
Ingredients
Units
Scale
- 1/3 cup Sugar
- 5 Egg Yolks
- 1 1/2 Tbsp Cornstarch
- 1 cup Milk
- 1 cup Half-n-Half
- 1 Vanilla Bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract)
- 1 Tbsp Butter
Instructions
- In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes.
- In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
- Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.
- Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
- Remove from the heat and stir in the butter. Let cool slightly. Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean.
- Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin. Chill at least 2 hours or until ready to serve.
Notes
Make up to 24 hours in advance and refrigerate until 1 hour prior to use.