Vanilla Cream Recipe
Make Vanilla Cream Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Pastry Cream
Optional Finish (for lighter cream or whipped cream fold)
Method
Vanilla Pastry Cream
- 1
Prepare ingredients
Split the vanilla bean lengthwise and scrape seeds into a small bowl; add the scraped pod to the milk. Measure eggs, sugar, cornstarch, butter, and salt. If using vanilla paste instead of a bean, set it aside.
- 2
Heat milk
Place the milk and vanilla bean + seeds in a medium saucepan over medium heat. Warm the milk until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat and let steep 5–10 minutes for stronger vanilla flavor. If using paste, stir it into the warm milk now.
- 3
Whisk egg base
While the milk is steeping, combine the egg yolks, granulated sugar, cornstarch, and a pinch of salt in a medium bowl. Whisk until smooth and slightly pale, about 30–60 seconds; this helps dissolve the cornstarch and incorporate air for a smoother cream.
- 4
Temper the eggs
Remove the vanilla pod from the milk. Slowly pour about 1/4 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs. Continue adding another 1/4 cup while whisking until about half the milk is incorporated and the egg bowl is warm—this prevents scrambling.
- 5
Cook the cream
Pour the tempered egg mixture back into the saucepan with the remaining milk. Return the saucepan to medium-low heat and cook, stirring constantly with a whisk or heatproof spatula, scraping the bottom and sides to prevent sticking. The mixture will gradually thicken. Once it reaches a gentle boil and holds on the back of the spoon (thick enough to coat the spatula), continue cooking 30–60 seconds more to eliminate any raw starch flavor.
- 6
Finish and strain
Remove the pan from heat. Stir in the unsalted butter until melted and fully incorporated for a glossy finish. For an extra-smooth texture, strain the hot pastry cream through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod pieces (if any remained).
- 7
Cool
Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until chilled and set, at least 2 hours (can be made up to 2 days ahead).
Optional Finish (lightened cream)
- 8
Whip cream
If you want a lighter vanilla cream, whip the cold heavy cream with the powdered sugar to soft peaks in a chilled bowl using a whisk or electric mixer.
- 9
Fold together
Gently fold one-third of the whipped cream into the chilled pastry cream to loosen it, then fold in the remaining whipped cream in two additions until homogeneous and light. Do not overmix; maintain the aeration.
- 10
Use or store
Use the vanilla cream immediately to fill pastries, cakes, or as a dessert topping. Stored in an airtight container, plain pastry cream keeps 2–3 days in the refrigerator; the lightened version is best used within 24 hours.