Vanilla Pastry Cream
Ditch the box of instant pudding and make your own from scratch instead! Serve as is, or use it to fill eclairs, profiteroles, doughnuts, and pie shells.
Ingredients
- 2 cups 484g whole milk
- 1 tbsp 13g vanilla extract
- 1/2 cup 100g sugar
- 3 eggs yolks
- 1 egg whole
- 1/4 cup 30g corn starch
- 2 tbsp 28g non-salted butter (optional)
Instructions
- Whisk the yolks, egg, sugar and corn starch together in a large bowl.
- Slowly bring the milk to a simmer and add the vanilla.
- Pour half of the hot milk in with the egg mixture to temper the eggs.
- Transfer the egg mixture to the pot and bring to a boil, stirring constantly to avoid scorching.
- Once thickened, remove from heat. If you want to add butter, stir it in now.
- Transfer to a bowl and immediately cover with saran wrap to keep a film from forming.
Notes
A vanilla bean or 1 tsp vanilla caviar can be exchanged for the vanilla extract.
Use within 3-4 days.
