top of page

Vanilla Bean Pastry Cream

I would eat this on a shoe. What's more, there are endless uses for pastry cream, so it pairs perfectly with any style of shoe fitting the occasion.


In a medium saucepan

2 1/2 cups (568g) whole milk

1/2 cup (99g) granulated sugar

1 tablespoon vanilla extract, or preferably, vanilla bean paste

1/2 teaspoon salt

In a medium bowl

1/2 cup (113g) whole milk

4 large egg yolks

1 1/2 tablespoons all-purpose flour

1/4 cup (30g) cornstarch

Standing by on the sidelines

4 tablespoons (57g) butter, cut into pieces



In a medium saucepan, whisk together the milk, sugar, vanilla, and salt.


In a medium bowl, whisk together milk, egg yolks, flour, and cornstarch.


Set the saucepan over medium heat and bring to a simmer while stirring frequently. Once the mixture starts letting off steam, very slowly whisk about 1/2 cup of the hot mixture into the medium bowl of milk and egg yolks. Whisk quickly so that the eggs don't cook and turn into scrambled eggs!


Set the saucepan back on the stove, and whisk the hot egg mixture back into the pan. Stir often, and don't walk away, I beg you. Cook the pastry cream until the mixture starts "burping" up large bubbles and it's thick, creamy, and glossy.


Remove the saucepan from the heat, and whisk in the butter. Whisk until the butter is completely incorporated.


Scrape the pastry cream into a large bowl or storage container and place a piece of plastic wrap directly onto the surface. Place the pastry cream in the fridge to cool down completely- and set- for several hours before using.


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page