Vanilla Pastry cream

Vanilla Pastry cream

Simple filling cream. I am preparing some cream puffs, and this is going to be the filling for my cream puffs. Vanilla bean and vanilla extract both can be used for making pastry cream. When using vanilla bean, use half a bean. Add the bean while boiling the milk itself, if using extract go for pure vanilla extract and add the extract at the end.

Egg yolk - 2
Sugar - 1/4 cup
Milk - 1 1/4 cup
All purpose flour - 2 table spoon
cornstarch - 2 table spoon. 
Pure Vanilla extract - 1 tsp


1. Whisk the egg yolk with sugar. 
2. Heat the milk in a pan and bring that to boil. 
3. Sift flour and corn starch into the egg yolk mixture and whisk continuously to dissolve the sugar.
4. Add the milk little by little, so that eggs don't curdle(whisk continuously). This is called tempering of the eggs. 
5. Add all the milk to the egg yolk mixture. 
6. Filter the content back into the pan. 
7. On medium heat, whisk the milk mixture until it thickens. 
8. When cream thickens, transfer it to a clean bowl and add vanilla extract.
9. Cover with a plastic wrap. Wrap the container touching the cream, so that it don't dry on the top.
10. Refrigerated the cream. 


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.