Grandpa Joe's
Pastry Cream

Delicious as pudding, pie filling, with fresh fruits, or as a base for Cassata.

About this recipe

Pastry cream is a popular component in many desserts.  It also is very versatile.  You can serve it alone, topped with chocolate sauce, fresh fruit, or even cereals.

It is easy to prepare if you work patiently.  Heat the mixture slowly and follow the whisking instructions carefully to avoid curdling the egg yolks.

Ingredients

  • 2¼ cups whole milk
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1 vanilla bean, split lengthwise

Directions

  1. In a medium bowl, whisk together ½ cup milk, the egg yolks, 1/3 cup sugar, and the cornstarch.
  2. Transfer the remaining 1¾ cups milk to a heavy medium saucepan.  Scrape in the seeds from a vanilla bean; add the pod.  Sprinkle the remaining 1/3 cup sugar over, letting the sugar sink undisturbed to the bottom. 
  3. Set the pan over moderate heat and bring to a simmer without stirring.
  4. Whisk the hot milk mixture, then gradually whisk it into the egg yolk mixture. 
  5. Return to the saucepan over moderate heat and cook, whisking constantly, until the pastry cream simmers and thickens, about 1 minute. 
  6. Remove from the heat, discard the vanilla pod, and whisk the cream until smooth.
  7. Transfer to a bowl and press plastic wrap directly onto the surface.  Chill until cold, about 4 hours. 
Pastry Cream.

Notes

  • Makes about 3 cups.
  • When adding hot liquids to a bowl while whisking, it helps to stabilize the bowl by rolling a kitchen towel into a log shape, wrapping it into a coil as wide as the bowl's base, and then setting the bowl onto it to nest it in place.
  • Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.
Posted: April 2014; picture added: August 2015.