Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (2024)

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Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (1)

Pastry cream is a delicious custard or pudding often used in bakeries and restaurants. Did you know that it is also very easy to make yourself? I love homemade pastry cream. I learned to make it during my pastry course years ago. I love the classic vanilla pastry cream, but I always add a hint of lemon and cinnamon to my version of this delicious cream.

Make your own Pastry Cream

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (2)

For my version of pastry cream you need milk, sugar, egg yolks, flour, a vanilla pod, lemon zest and a cinnamon stick. If you want to make a classic vanilla pastry cream, you can leave out the lemon zest and cinnamon stick. Make sure you cut the vanilla pod in half lengthwise and scrape out the seeds, the marrow.

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (3)

Put the milk in a pan and add the vanilla pod with the marrow, the lemon peels and the cinnamon stick.

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (4)

Then add half the sugar and bring to the boil. Stir it occasionally. Remove the pan from the heat as soon as the milk starts to boil. Remove the vanilla pod, lemon zest and cinnamon stick. If you find it easy, you can pour the mixture elsewhere using a sieve.

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (5)

Then mix the egg yolks with the rest of the sugar until completely incorporated. Add the flour and mix well again.

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (6)

Add a dash of the hot milk mixture to the egg mixture and mix well. If you have poured the milk mixture into something else, pour it back into the pan and put the pan back on the heat. Add the egg mixture to the milk mixture while stirring and cook for about 3-5 minutes until the cream starts to thicken.

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (7)

When the cream has thickened, pour the mixture into a flat bowl. I usually use a flat stainless steel bowl for this, but I didn't have one at hand when I made this recipe.

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (8)

Cover the pastry cream with plastic wrap. Make sure the plastic wrap touches the top and sticks to the cream. This ensures that no skin forms on the cream. Place the pastry cream in the refrigerator to cool further.

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (9)

Once cooled, you will see that the pastry cream has thickened slightly and is ready to use.

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (10)

Doesn't this look delicious? You can use the pastry cream as a filling for profiteroles, among other things.

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (11)

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Custard

Pastry cream is a delicious custard or pudding, delicious as a filling for profiteroles or cakes. Pastry cream is easy to make yourself.

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (12)

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TypeBasis,Other
Prep Time5 minutes
Cooking time10 minutes
Portions

portion

Ingredients

  • 500 milliliter milk I use whole milk
  • 1 vanilla pod
  • lemon peel to taste, I use the zest of about 1/3 lemon
  • 1 cinnamon stick
  • 150 gram sugar
  • 4 egg yolks
  • 60 gram patent flower
TypeBasis,Other
Prep Time5 minutes
Cooking time10 minutes
Portions

portion

Ingredients

  • 500 milliliter milk I use whole milk
  • 1 vanilla pod
  • lemon peel to taste, I use the zest of about 1/3 lemon
  • 1 cinnamon stick
  • 150 gram sugar
  • 4 egg yolks
  • 60 gram patent flower

Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (13)

To vote:10
Score:4.8
You:

Vote for this recipe!

Instructions

  1. Cut the vanilla pod lengthwise through the middle and scrape out the seeds and marrow.

  2. Place the milk, vanilla seeds and pod, lemon zest and cinnamon stick together with half the sugar in a pan and bring to the boil. Stir it occasionally.

  3. In the meantime, stir the egg yolks with the rest of the sugar. Then add the flour and mix until combined.

  4. When the milk boils, remove the pan from the heat and remove the lemon peel, vanilla pod and cinnamon stick. You can do this by straining the mixture into another pan. Add a dash of the hot milk to the egg mixture and mix well.

  5. Place the milk mixture back on the heat and add the egg mixture while stirring. Cook thoroughly for 3-5 minutes, stirring, until the pastry cream starts to thicken slightly.

  6. When the pastry cream has thickened, you can remove the pan from the heat and pour the cream into a flat dish. Cover the pastry cream with plastic wrap. Make sure that the plastic wrap touches the pastry cream, this way you prevent a skin from forming on your cream. Place the covered pastry cream in the refrigerator.

  7. Once the pastry cream has cooled, you can use it for profiteroles, for example.

Notes

  • Pastry cream can be kept in the refrigerator for a few days.
  • The yellower your egg yolks are, the yellower your pastry cream will be. It doesn't matter in terms of taste 🙂

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Pastry Cream Recipe | Basic recipe | Vanilla Custard (Pudding) (2024)

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