One of the most used base creams in confectionery for fillings, cakes and tarts is custard creama simple cream based on eggs, sugar, milk and cornstarch, flavored with vanilla. Although it is not a complex recipe, you have to follow the step by step step by step so that you get a smooth cream without lumps, with the perfect texture. It is also so versatile that you can enjoy it in a lot of recipes with pastry cream that will be to the taste of all your guests, since the options are endless.
It will look great on you base of a puff pastry and fruit tart, as a filling for some tender cupcakes, or as the main ingredient for some irresistible mille-feuille with candied orange. To prepare it, you will need such basic ingredients as whole milk, egg yolks, white sugar, corn flour, the skin of a lemon, and a vanilla pod. The only thing you have to keep in mind is how to incorporate them and mix them until you get the desired texture.
Quick and easy pastry cream recipe
for 4 people
- 500 milliliters of milk
- 4 egg yolks
- 75 grams of sugar
- 50 grams of corn flour
- 1 vanilla pod
- The skin of 1 lemon
Step by Step
flavor the milk
Split the vanilla pod lengthwise with a small sharp knife and remove the seeds. Pour the milk into a saucepan (reserving a cup), add the vanilla seeds and lemon peel, and heat over low heat until it reaches a boil. Remove the lemon skin, remove the milk from the heat and reserve.
Mix the yolks with the sugar
Crack the eggs into a large bowl, add the sugar, and mix well, beating vigorously with the help of a whisk until the yolks turn whitish and have thickened a bit.
Dilute the cornstarch in the milk
Take the reserved cup of milk, and dilute the cornstarch in it, stirring with a teaspoon until there are no lumps left. As soon as you have the mixture, add it to the yolks stirring continuously with the rods.
Mix all ingredients
Add the hot milk in the form of thread to the mixture of the yolks without stopping stirring until everything is perfectly integrated. It is important that you stir so that the mixture does not curdle.
Finish the pastry cream
Pour the preparation back into the saucepan, and put it on a very low heat. Bring the mixture to a boil, stirring constantly so it doesn’t stick to the bottom. You will notice that as time goes by, the cream will thicken, you can remove it from the heat as soon as it has the desired texture. Keep in mind that as it cools it will thicken a bit more.