Vanilla Bean Pastry Cream

Vanilla Bean Pastry Cream
  • 1 large whole egg
  • 2 large egg yolks
  • 1/2 cup white sugar
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 2 cups whole milk
  • 1 vanilla bean
  • 4 tablespoons cold butter, cubed


  1. 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.
  2. 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.
  3. 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.

05/24/2018
Vanilla Bean Pastry Cream, recipe PT15M PT1H 5 455 calories

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