Description
The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 2 hrs 30 mins
Servings: 12