Pastry Cream with Vanilla – Basic Recipe

Try this delicious cake recipe:

This cream can be used as a base for a large number of desserts, cakes and pies.

Place the milk in a large saucepan with the vanilla bean split lengthwise and bring to the boil. In a large wide whisk the egg yolks with the sugar at high speed until the mixture becomes white and thick. Then mix in the cornstarch or flour, but do not beat the mixture again.

Remove the vanilla bean from the boiling milk and scrape the pulp into the milk with a pointed kitchen knife. Slowly add the boiling milk to the egg yolk mixture, beating gently throughout with a mixer. Return everything together to the saucepan and return to the heat. Bring to a boil for one minute, whisking heartily against the bottom of the saucepan to prevent the crem from setting.

Do not make the crem too long or the egg yolks will curdle and flocculate. Be sure to whisk while cooking or the cream will become too firm. On the other hand, it will remain too liquid if it is not heated enough, so the egg yolks and flour cannot set.

Pour back into the baking bowl and scrape the surface with butter to prevent a skin from forming.

Pastry cream with coffee

While the pastry cream is still hot, add the ingredients with a spatula to the cream prepared according to the basic recipe.

Pastry cream with coffee

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