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Homemade pastry cream – Basic recipes

May 24, 2017 By Mandarina Leave a Comment

pastry cream

I’m starting a new series of post in this blog called “basic recipes”. The name says it all, there will be some basic recipes that are easy to make and you may adapt in thousands of ways. The first one is a sweet one, vanilla pastry cream basic recipe, and some tips and tricks on how to completely change its flavour.

I use part cream and part milk to make my pastry cream, with a more velvety texture and a more luscious flavour, but feel free to replace the cream with milk. I use different ways to add flavour like using spices: vanilla, cinnamon, cardamom, or zest from orange or lemon, almond extract is also a very nice choice.

You may use pastry cream for many desserts: to fill tarts or pies, to fill layered cakes, to fill eclairs or muffins, or just eat it by spoon like a pudding with some fresh fruits aside. My little secret to make pastry cream is mixing everything together and cooking it over medium heat. You have to stir the mix for about 20 minutes, but on the other hand, you don’t need to temper the eggs or use many dishes.

If you’re wondering what to do with all the leftover egg whites I suggest you make coconut macaroons, almond mini-muffins or sesame crisps.




pastry cream

pastry cream
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Pastry cream recipe

Ingredients

  • 300 ml milk (1 & 1/4 cup)
  • 200 ml (3/4 cup & 1 tbs) unsweetened cream – you may replace it with milk and use 500 ml milk (2 cups & 1 tbs) in total
  • 2/3 cups sugar
  • 5 egg yolks
  • 4 tbs corn-starch
  • 1 tsp vanilla extract

Other options to add flavour: Lemon zest, orange zest, almond extract, cinnamon, cardamom etc.

Instructions

  1. Mix everything together in a dip medium saucepan until the mixture is homogeneous.
  2. Put it over medium heat and cook stirring continuously until it thickens and big bubbles start appearing on the surface (around 15-20 minutes).
  3. Remove from the heat, put it in a glass bowl and cover with plastic kitchen wrap, so it doesn’t form a crust at the top.
  4. Let it cool completely before using.

Notes

Note: 1 cup – a standard cup of 240 ml

Related

Filed Under: Fast & Easy, Recipes, Sweet Tagged With: basic recipe, cake, cake filling, easy recipe, easy recipe for pastry cream, eclairs, french cuisine, how to make pastry cream at home, layered cake, pastry, pastry cream, sweet

Previous Post: « Tomato soup with poached egg – an amazing summer dish
Next Post: Buttery, flaky, all-purpose pie crust (pate brisee) – basic recipes »

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Welcome to Mandarina Yum!

mmMy name is Ejona Varangu and I am a full time researcher in the telecommunication industry, and part time food blogger. I blog from a small apartment in Tirana, Albania, where I live with my better half and our two cats Weirdo and Pixel.

I started cooking in late 2013, when I decided to live alone, and I missed the great homemade dishes that my mum prepared, before that, I couldn’t even boil an egg by myself. Little by little I started experimenting with new ingredients and techniques and I loved every single minute of it. Find out more…

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