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Pastry Cream


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Pastry Cream 0 Picture


  • 500 g milk
  • 50 g unsalted butter
  • 120 g granulated sugar
  • 40 g corn starch
  • 120 g egg yolks
  • 1 vanilla bean
  • For other flavors use melted chocolate, nut butters or pastes, etc.



Step 1

Combine milk, vanilla bean and pod, and butter in a medium
sauce pan on a medium heat, stirring while the butter melts.
• Whisk the corn starch, sugar, and egg yolks in a separate bowl
until sugar looks dissolved. The mixture should be creamy
and light yellow in color.
• When the milk begins to simmer, temper the milk into the egg
mixture until all is combined.
• Pour back into the saucepan, keeping on a medium heat, and
whisk until it thickens to pudding/custard consistency.
• Pour through a sieve, chinois, or strainer, then let cool. Be sure
to put plastic wrap directly on top of the cream while cooling

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