Vanilla Pastry Cream

Pastry Cream is a versatile and delightful filling that adds a creamy and flavorful element to various desserts. With a texture lighter than pudding or custard, it provides a luscious and smooth experience. This recipe offers a simple and quick method to create Pastry Cream, perfect for filling Cream Puffs or tarts. With its creamy texture and delicious flavor, Pastry Cream elevates desserts such as Fresh Strawberry Tart with Pastry Cream to new heights. Whether enjoyed on its own or flavored with additions like chocolate or coffee, Pastry Cream is a versatile component that will enhance any dessert creation.

MAKES: About 2 1/2 cups

TIME: 20 minutes

INGREDIENTS:

• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• Pinch of salt
• 2 eggs or 4 egg yolks
• 2 cups cream, half-and-half, or whole milk
• 2 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract

INSTRUCTIONS:

1. In a small saucepan, combine the sugar, flour, cornstarch, and salt.
2. In a separate bowl, whisk together the eggs or egg yolks and the cream.
3. Whisk the cream-egg mixture into the sugar-cornstarch mixture over medium heat. Initially, whisk occasionally to minimize lumps, and then whisk almost constantly until the mixture begins to boil and thickens. This process should take about 10 minutes.
4. Adjust the heat so the mixture gently bubbles and continue cooking until it coats the back of a spoon. When you draw your finger through the coating, the resulting line should hold its shape.
5. Stir in the softened butter and vanilla extract.
6. Strain the pastry cream through a fine-mesh sieve to remove any lumps or cooked bits.
7. Set the pastry cream aside to cool to room temperature before using. If not using immediately, you can refrigerate it for a few hours. To prevent a skin from forming, cover the pastry cream directly with plastic wrap.

VARIATIONS:

5 Ways to Flavor Pastry Cream

• Chocolate: Add 2 ounces of chopped semisweet chocolate to the cream mixture as it cooks, stirring until melted and incorporated.

• Coffee: Add 2 shots of freshly brewed espresso or 1 tablespoon of instant espresso powder to the cream mixture as it cooks.

• Tea: Use a fragrant black tea, such as Earl Grey, or green tea as a brighter alternative. Before starting the recipe, heat the cream separately, steep 2 teaspoons of tea in the hot cream for 5 minutes, strain, and then proceed with the recipe, omitting the vanilla extract.

• Booze: Omit the vanilla extract and add 2 tablespoons of bourbon, rum, Scotch, or port wine to the finished hot cream mixture, stirring to incorporate.

• Almond: Replace the vanilla extract with almond extract to infuse the pastry cream with a delightful almond flavor.

Enjoy the creamy and velvety goodness of Pastry Cream as a filling for Cream Puffs, tarts, or any other dessert creation you desire. The versatility of this recipe allows for various flavorings, from indulgent chocolate to aromatic coffee or tea. Each variation adds a unique twist, elevating the flavor profile of your desserts. Incorporate Pastry Cream into your culinary repertoire and enjoy the endless possibilities it offers.