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My Dream Vanilla Bean Pastry Cream

And by dream, I mean nightmare. I don’t test recipes. There is nothing in my contract that requires me to only post successful videos, and as you longtime viewers know, I do enjoy sharing the occasional flop, but this new and improved, vanilla bean pastry cream was not a one-take affair.

I’ve wanted to update our old crème patisserie recipe for a while, and long story short, I became obsessed, and ended up suffering through seven non-perfect versions before I was finally satisfied. The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor.

I found flour-based pastry creams easy to work with, but they have more of a pasty mouthfeel that gets in the way of the vanilla. That’s why this version is all corn starch, which we need less of to do the same job. Just be careful not to keep cooking it once it has thickened, otherwise you may compromise its thickening powers.

With the holidays, and their associated fancy desserts, right around the corner, what better time to work on your pastry cream game? So whether it’s for Napoleons, pies, tarts, or cakes, I really hope you give this a try soon. Enjoy!

Makes about 3 cups:

1 large whole egg

2 large egg yolks

1 teaspoon kosher salt (1/2 teaspoon fine table salt)

1/2 cup granulated white sugar

1/4 cup corn starch

2 cups whole milk

1 vanilla bean, seeded, plus pure vanilla extract if needed
Tip: Save the scraped pods, and stick them in your sugar container for lovely, vanilla-scented sugar!

4 tablespoons cold butter, cubed

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