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Carla Hall's Vanilla Pastry Cream

Carla Hall
Servings: 4 cups
30 to 60 min

Pastry Filling

  • Ingredients
  • step-by-step directions
Carla Hall's Vanilla Pastry Cream
  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 1/2 cup Sugar
  • 1/4 cup Corn Starch
  • 1/2 teaspoon Salt
  • 4 Egg Yolks (room temperature)
  • 2 tablespoons Unsalted Butter (cubed)
  • 2 teaspoons Vanilla Extract
  • Heat the milk and cream in a sauce pot over medium-low, until steaming. Whisk in the sugar, cornstarch and salt and return to a boil.
  • In a bowl, whisk eggs and temper 1/2 cup of hot milk mixture into the eggs. Gradually pour this back into the pot and continue to whisk as the mixture returns to a boil. Continue to cook until thick about 5 minutes.
  • Strain through a fine mesh strainer into a clean bowl with pats of butter in the bottom. Stir until butter melts. Add extract and stir to incorporate.
  • Cover with plastic wrap, pressing plastic onto top of cream to prevent a skin from forming. Place in refrigerator until chilled.
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