Amaretto Pastry Cream
Makes about 2¼ cups
  • 1½ cups (360 grams) whole milk
  • ⅔ cup (160 grams) heavy whipping cream
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 7 large egg yolks (130 grams)
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (32 grams) cornstarch
  • 1 teaspoon (3 grams) kosher salt
  • 2 tablespoons (30 grams) amaretto
  1. In a medium saucepan, bring milk, cream, and vanilla bean and reserved seeds to a boil over medium heat.
  2. In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt. Gradually add milk mixture to egg mixture, whisking constantly. Strain mixture back into saucepan, and cook over medium heat, whisking constantly, until thickened.
  3. Pour into a medium bowl, and stir in amaretto. Cover surface of cream directly with a sheet of plastic wrap, and refrigerate for 1 hour. Cover and refrigerate for up to 4 days.
Recipe by Bake from Scratch at