Classic Vanilla Pastry Cream | Oh Yum with Anna Olson
Here's a classic vanilla bean pastry cream recipe. Click 'SHOW MORE' for recipe ingredients and baking guide.
Recipe makes about 1 ½ cups
Ingredients
1 cup 2% milk
½ vanilla bean or 1 ½ tsp vanilla bean paste
3 large egg yolks
3 Tbsp sugar
2 Tbsp cornstarch
2 Tbsp unsalted butter, cut into pieces.
Baking Method:
Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter.
Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
The pastry cream will keep up to 4 days refrigerated.
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Anna Olson Books:
- Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/1XlnM5g
- Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/1Xlo2Bs
- Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/1pDECSc
- Buy In The Kitchen with Anna Recibe Book on Amazon: http://amzn.to/1LYTzbF
- Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/1pDEZfB
- Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/1pDF571
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Recipe makes about 1 ½ cups
Ingredients
1 cup 2% milk
½ vanilla bean or 1 ½ tsp vanilla bean paste
3 large egg yolks
3 Tbsp sugar
2 Tbsp cornstarch
2 Tbsp unsalted butter, cut into pieces.
Baking Method:
Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter.
Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
The pastry cream will keep up to 4 days refrigerated.
Subscribe for more video recipes: http://goo.gl/MJV4af
Anna Olson Books:
- Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/1XlnM5g
- Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/1Xlo2Bs
- Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/1pDECSc
- Buy In The Kitchen with Anna Recibe Book on Amazon: http://amzn.to/1LYTzbF
- Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/1pDEZfB
- Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/1pDF571
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
