Crema Pasticcera (Crème Pâtissière)
Pastry Cream- 1 Tbsp (14 g) butter, at room temperature
- 2 cups (500 ml) whole milk
- ½ cup (100 g) sugar
- 4 egg yolks
- 1½ Tbsp (15 g) cornstarch
- 1½ Tbsp (15 g) flour
- ½ (½ ) vanilla bean or 2 tsp of vanilla extract
KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)
- Take butter out of fridge to come to room temperature.
- If using vanilla bean, make a lengthwise slit with a paring knife, scrape the seeds out, and add to a medium heavy saucepan along with the pods.
- Pour in the milk, and bring just to a boil while stirring with a whisk. Remove pan from heat.
- Meanwhile, in a separate large bowl, stir the cornstarch and flour into the sugar, then add the egg yolks and whisk until smooth.
- Temper the egg yolks: While whisking non stop, slowly pour, or spoon in, around half of the hot milk mixture into the egg yolk mixture.
- Pour it all back into the saucepan, remove the vanilla bean, and bring to a gentle boil, while stirring with a whisk, making sure to get the bottom and corners of the pot. Keep stirring until thick (around 8-10 minutes).Note, the cream will continue to thicken as it cools.
- If using vanilla extract, add now, then stir in the butter.
- Cooling: Pour the cream into a bowl, and let cool for 20 minutes before refrigerating. For a faster cooling time: plunge the bowl into icy water, vigorously whisk until cool, and refrigerate immediately.
Notes
- Yield: 2 cups/500ml (Enough for one 9½"/24cm tart)
- Vanilla Bean: Can be rinsed, dried and stored in a jar of sugar for later use.
- Storage: Stays well for up to 3 days in the fridge in an airtight container. Place plastic wrap directly on the surface of the cream to help prevent the formation of a film on top. Does not freeze well.
- To Keep the Cream Thick: avoid stirring after refrigeration, as it will break down the starch bonds and become thinner.
Variations
- Starch: Can use all flour, or a combination of starch and flour. Potato starch works in a pinch, but tends to thin more easily if stirred once off the heat.
- Salt: To enhance flavor, stir in a pinch of salt with the starch.
- Citrus: Can substitute lemon zest in place of vanilla (or try orange zest).
Nutrition Information
Serving: 1 cup | Calories: 576kcal (29%) | Carbohydrates: 77g (26%) | Protein: 14g (28%) | Fat: 24g (37%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 436mg (145%) | Sodium: 166mg (7%) | Potassium: 431mg (12%) | Sugar: 63g (70%) | Vitamin A: 1126IU (23%) | Vitamin B1 (Thiamine): 1mg (67%) | Vitamin B2 (Riboflavin): 1mg (59%) | Vitamin B3 (Niacin): 1mg (5%) | Vitamin B12 (Cobalamin): 2µg (33%) | Vitamin D: 5µg (33%) | Vitamin E: 1mg (7%) | Calcium: 367mg (37%) | Folate (Vitamin B9): 53µg (13%) | Iron: 1mg (6%) | Magnesium: 33mg (8%) | Selenium: 26µg (37%) | Zinc: 2mg (13%)
Please keep in mind that nutritional info is an estimate and varies according to ingredients used.