Vanilla Pastry Cream
Makes about 1¾ cups
  • 1½ cups (360 grams) whole milk
  • ½ cup (100 grams) granulated sugar, divided
  • 1 vanilla bean*, split lengthwise, seeds scraped and reserved
  • 4 large egg yolks (74 grams)
  • 3½ tablespoons (28 grams) cornstarch
  • ¼ teaspoon kosher salt
  • 2 tablespoons (28 grams) unsalted butter, softened
  1. In a large saucepan, whisk together milk, ¼ cup (50 grams) sugar, and vanilla bean and reserved seeds. Heat over medium heat until steaming. Discard vanilla bean.
  2. In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Gradually add warm milk mixture to egg mixture, whisking constantly. Return mixture to saucepan, and cook over medium heat, whisking constantly, until thickened and boiling, 4 to 5 minutes. Strain mixture through a fine-mesh sieve into a large bowl. Stir in butter in two additions. Cover with a piece of plastic wrap, pressing wrap directly onto surface of cream to prevent a skin from forming. Refrigerate until completely chilled, about 4 hours or overnight.
*We used Heilala Vanilla Beans.
Recipe by Bake from Scratch at