Pastry cream is the base of many desserts, and it's easier to make than you would expect. Use it for cream puffs, eclairs, tarts, puff pastry desserts, or just grab a spoon and eat it like pudding, which is exactly what I did!
The addition of homemade extracts takes it to a whole new level of deliciousness (and makes it more fun to brag about!). I've included three flavor variations based on the extracts I have on hand, but it's easy to modify so the possibilities are endless! The method is the same for each flavor, you just add different ingredients along the way. Enjoy!
These quantities make approximately 1½ cups for each flavor.
Ingredients:
Vanilla Bean
- 1 cup whole milk
- 1 whole vanilla bean, split
- ¼ tsp vanilla powder
- ¼ tsp vanilla extract
- ¼ cup sugar
- 1½ tbsp corn starch
- ¼ tsp salt
- 2 egg yolks
- 1½ tbsp unsalted butter
Chocolate
- 1 cup whole milk
- ½ vanilla bean, split
- ¼ tsp coffee extract (optional)
- 1 tbsp Dutch cocoa powder
- ¼ cup brown sugar
- 1 tbsp corn starch
- ¼ tsp salt
- 2 egg yolks
- 1½ tbsp unsalted butter
- 2oz dark chocolate
Lemon
- 1 cup whole milk
- ½ vanilla bean, split
- zest of 1 lemon
- ½ tsp lemon extract
- ¼ cup sugar
- 1½ tbsp corn starch
- ¼ tsp salt
- 2 egg yolks
- 1½ tbsp unsalted butter
Instructions:
- Place the milk and vanilla bean in a medium saucepan over a low heat and let it sit until warmed.
- Depending on which flavor cream you are making, now add the vanilla powder&extract/coffee extract/lemon zest&extract. Let this infuse while you continue with the next step.
- In a small bowl, sift together the sugar, corn starch and salt. Add the cocoa powder at this point if making the chocolate cream.
- Add the egg yolks and whisk together until the mixture turns pale yellow and reaches the ribbon stage (a trail remains for a few moments when you lift the whisk out of the mixture).
- Add a little milk to the egg yolks (this brings the yolks to room temperature) and whisk together.
- Pour the egg mixture into the rest of the milk and bring to a boil, stirring constantly.
- Once the mixture has thickened and starts to bubble, remove from the heat and stir in the butter (and chocolate if using).
- Transfer to a clean bowl and cover with plastic wrap. placing it directly on the surface to prevent a skin from forming.
- Let it cool completely and then pop it in the fridge until chilled.
Notes:
☆The cream will thicken as it cools, be sure to stir before using.
☆Store in the fridge for up to 3 days.