Hi sweet readers 
I love vanilla cream or pastry cream, and if you have follow me for a while, you know I love vanilla.
In Norway, we often use pastry cream between cake layers in cream puffs or sweet vanilla buns It is delicious and so easy to make.
Today I want to show you with a video ” how to make pastry cream “
Note;I this recipe i use vanilla bean paste, instead of seeds of a vanilla bean, if you rather want to use that just use that instead.
Watch the video below how to make pastry cream, it is so dreamy delicious.

VANILLA CREAM
  • 2 CUPS (500 ML) WHOLE MILK
  • 1- 2 TEASPOONS VANILLA BEAN PASTE, OR SEEDS OF ONE VANILLA POT
  • ⅜ CUP (85 G)  SUGAR
  • 4 TABLESPOONS CORNSTARCH
  • ¼ TEASPOON SALT
  • 6 LARGE EGG YOLKS
  • 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES

 

  1. In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
  2. Meanwhile, in a medium bowl, combine the sugar,cornstarch, and salt.
  3. Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
  4. As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
  5. Whisk in remaining milk into yolks and return entire mixture to saucepan.
  6. Place over medium heat and whisk frequently until the mixture begins to boil.
  7. Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
  8. Remove the pan from the heat.
  9. Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
  10. Whisk in the butter.
  11. With a silicon spatula spread the vanilla cream to a thin layer on a small baking sheet.
  12. Lay a sheet of plastic wrap directly over the vanilla cream.
  13. Allow it to cool to room temperature, then refrigerate for a few hours.
  14. When ready to use, loosen the cream with a spatula or whisk.
  15. Pastry cream should be refrigerated and used within 3 days of making.

 

 

 

20 Comments

  1. I can’t eat eggs. What will substitute that in this recipe?
    Thank you!

  2. MARITZA MORENO Reply

    DELICIOUS!!!!!!!!!! LOVE ALL YOUR RECIPES. I’ll try to make them all

  3. Hello Manuela!
    I’m from Brazil and I’m love for this recipe! It look’s like so delicious!!
    I’ll try to do it!!

    Thanks for teach me!

  4. Hi manuela I am from India and I Love your website.tried this cream.IT is fabulous.want to makeep the diplomat cream now.love your recipes and your presentation

  5. Hi Manuela! When I initially made the cream it was very thick but after resting it in the fridge, the next day it became very runny. Do you have any tips maybe?

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