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Pastry Cream

This recipe for pastry cream, from the "Martha Stewart Baking Handbook," is used to make delicious Heart-Shaped Raspberry Napoleons.

  • yield: Makes about 2 1/2 cups

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Ingredients

  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 vanilla bean, split lengthwise, seeds scraped
  • Pinch of salt
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter, cut into small pieces

Directions

  1. Step 1

    In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.

  2. Step 2

    In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.

  3. Step 3

    Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.

  4. Step 4

    Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

Source
Martha Stewart Living, January 2003

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Reviews (2)

  • scrappycook 26 Apr, 2014

    I've made this recipe many times - it is delicious! I can't afford the vanilla bean, so I substitute vanilla bean paste and it tastes and looks amazing.

  • Kis Moni 7 Apr, 2013

    Today i've made this pastry cream for a crispy brisèe base, but i mix well the white of eggs and turn in the warm pastry cream, leave it to cold on this crispy brisèe and it's a delicious fluffy cream,yummy!