Pastry Cream

Yield: about 1 cup

1/8 c milk
1 T cornstarch
1 egg
3/8 c milk
3 T sugar
1/2 vanilla pod
1 T (15 g) butter

  • Dissolve cornstarch with 1/8 c milk.
  • Combine egg to the cornstarch mixture. Set aside.
  • In a sauce pan, combine 3/8 c milk, sugar.
  • Slice the vanilla pod vertically in half, and scrape off the vanilla beans.
  • Add the vanilla beans and vanilla pod into the sauce pan with the milk and sugar.
  • Bring the milk sugar mixture to a boil. Remove vanilla pod.
  • Pour 1/3 of the boiling milk into the cornstarch mixture, while stirring constantly.
  • Then, pour back the cornstarch mixture into the milk sugar mixture while stirring constantly.
  • Put the saucepan back to the stove. Bring the mixture to a boil while whisking continuously.
  • Once the mixture has thicken, remove from heat then add the butter.
  • Transfer to a bowl, and cover with plastic wrap directly onto the pastry cream to prevent from forming a skin.
  • Chill until ready to be used.
*Chocolate Variation: Heat up 1/8 cup of milk to a boil; pour on 40 g of chopped choclates; mix until smooth. Add the melted chocolate to your pastry cream mixture the same time as when you add the butter.

**Recipe adapted from Peter Kump's Baking School in Manhattan

Bon app├ętit,

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