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Vanilla Pastry Cream Recipe

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This recipe for Vanilla Pastry Cream is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C whole milk, divided
3 T cornstarch
1/3 C sugar
1/8 tsp salt
2 large egg yolks
1-2 T butter
1 tsp vanilla bean paste
Directions:
Directions:
Heat 1 1/2 cups of milk in a medium saucepan. Cook stirring constantly until it just starts to simmer. Remove from heat.

While milk is heating, whisk sugar and cornstarch together. Add the remaining milk, egg yolks. Mix until all is dissolved. Slowly add the hot milk in a thin steady stream until combined.

Return the mixture to the saucepan and cook over medium high heat until it thickens and comes to a boil stirring constantly. Remove from heat and add vanilla and butter. Strain through a fine-mesh strainer to remove any lumps.

Cover with plastic wrap until ready to use to avoid a film forming on the pastry cream. Refrigerate until ready to use.

Easy Vanilla Pastry Cream
1 (5.1 oz) french vanilla pudding, NOT instant
1 egg
2 C milk
2 C half and half
2 tsp vanilla
1 T butter

In medium saucepan, add pudding mix. Beat egg into milk until smooth and add to pudding stirring until no lumps appear. Turn heat to medium and cook just until it boils, stirring constantly. Remove from heat, add vanilla and butter. Turn into a bowl and put Saran wrap over pudding. Chill in refrigerator until ready to use
Personal Notes:
Personal Notes:
Use to make fruit tarts, trifles, fillings for cakes and cupcakes.

 

 

 

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