How to Make Pastry Cream, Basic Pastry Cream Recipe | Baker Bettie

Name: How to Make Pastry Cream, Basic Pastry Cream Recipe | Baker Bettie
Ingredients: 1/2 cup (3.5 oz, 98 gr) granulated sugar; 6 large egg yolks; 1/4 cup cornstarch (1 oz, 28 gr) cornstarch; 1/8 tsp Morton kosher salt or table salt (use 1/2 tsp if using Diamond kosher); 2 1/2 cups (20 fl oz, 590 ml) whole milk; 1/2 a vanilla bean pod, split and scraped or 1 1/2 tsp vanilla extract or vanilla paste (optional); 2 TBSP (1 oz, 28 gr) unsalted butter, cut into small pieces

"This basic pastry cream recipe is the base for filling many pastries, pies, cakes, and tarts. Pastry cream can be flavored in a variety of ways, is an incredibly versatile dessert component, and is the base for making sweet souffles! Pastry cream is a type of stirred custard sauce that is also referred to as creme pat or creme patisserie...."

INGREDIENTS

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1/2 cup (3.5 oz, 98 gr) granulated sugar

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6 large egg yolks

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1/4 cup cornstarch (1 oz, 28 gr) cornstarch

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1/8 tsp Morton kosher salt or table salt (use 1/2 tsp if using Diamond kosher)

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2 1/2 cups (20 fl oz, 590 ml) whole milk

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1/2 a vanilla bean pod, split and scraped or 1 1/2 tsp vanilla extract or vanilla paste (optional)

•

2 TBSP (1 oz, 28 gr) unsalted butter, cut into small pieces

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