Vanilla Bean Pastry Cream recipe
All Recipes World Cuisine Recipes European French
Ingredients
- 1 large whole egg 2 large egg yolks ½ cup white sugar ¼ cup cornstarch 1 teaspoon kosher salt 2 cups whole milk 1 vanilla bean 4 tablespoons cold butter, cubed
Nutrition Info
- 120.1 caloriescarbohydrate: 13.9 gcholesterol: 63.9 mgfat: 6.3 gfiber: : -protein: 2.3 gsaturatedFat: 3.6 gservingSize: -sodium: 210.9 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Vanilla Bean Pastry Cream
Directions
-
Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring, refrigerate until thoroughly chilled 2 to 3 hours.