Vanilla Pastry Cream

191 Ratings
  • 5 star values: 161
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.

 By Kevin Ryan
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.

    Advertisement

  • Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.

  • When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.

  • Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Nutrition Facts

Per Serving:
127 calories; 6.9 g total fat; 116 mg cholesterol; 34 mg sodium. 13.7 g carbohydrates; 3 g protein; Full Nutrition

Popular in Frostings and Icings

Reviews (153)

Read All Reviews

Most helpful positive review

Ginger C.
Rating: 5 stars
03/30/2006
Great Recipe! I tried this recipe today to use as the filling for small cream puffs. Fabulous! I followed the recipe as written except I used the vanilla extract instead of the bean. I piped the cream into the puff pastry and then topped with a chocolate ganache. I've always been afraid to make these but they were not nearly and hard as I thought. I will definitely make again. I also wanted to freeze these for a party took a few out of the freezer tonite and the worst part was waiting for them to defrost. My husband just ate them frozen. I don't know if they will last until my party since he knows they are in the freezer. Read More
Helpful
(102)

Most helpful critical review

Anonymous
Rating: 1 stars
08/27/2017
I did not make any changes to this recipe and it was gross.It tasted like eggs and flour. I would not make this again. Read More
191 Ratings
  • 5 star values: 161
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Ginger C.
Rating: 5 stars
03/30/2006
Great Recipe! I tried this recipe today to use as the filling for small cream puffs. Fabulous! I followed the recipe as written except I used the vanilla extract instead of the bean. I piped the cream into the puff pastry and then topped with a chocolate ganache. I've always been afraid to make these but they were not nearly and hard as I thought. I will definitely make again. I also wanted to freeze these for a party took a few out of the freezer tonite and the worst part was waiting for them to defrost. My husband just ate them frozen. I don't know if they will last until my party since he knows they are in the freezer. Read More
Helpful
(102)
CALLALILLIE
Rating: 5 stars
01/30/2006
Makes rockin' ice cream!!! I used this recipe to make ice cream for my dairy-allergic daughter. Omitted flour so it wouldn't be too think for the ice cream maker. Substituted rice milk for milk and canola oil for butter. Ran it in food processer when it cooled to make it smooth. It made some of the BEST ice cream I have eaten...and it had no milk or cream in it! So much better than store-bought I am ecstatic to have found this recipe. Blessings on you Kevin!!!!! Read More
Helpful
(86)
j
Rating: 5 stars
02/02/2006
An excellent recipe. I did scrape the seeds out of the halved vanilla bean adding them and the scraped bean halves to the milk/sugar mixture prior to heating. Gave it a very intense vanilla flavor. I too was a little skeptical about the amount/choice of flour as a thickener but no problem there - worked like a charm. No "flour-y" taste at all. I did strain the mixture and it was smooth as silk. Bakery shop quality and I found a home for a lonely bean that was sitting in my pantry. I could see this going into a lot of things - eclairs cream puffs trifle...even eating it alone as a pudding. Tomorrow it gets used as a filling for a Boston Cream Pie. Good job Kevin. Thanks for posting this one. Read More
Helpful
(81)
Advertisement
Nana Sidek
Rating: 5 stars
02/19/2006
This is the best ever pastry cream that i ever make. sure a keeper. Read More
Helpful
(39)
MUSIC_MINX
Rating: 5 stars
02/17/2006
Consider using this HOT - pour a serving over one or two ice cold canned cling peaches along with some of their syrup. It's wonderful. Read More
Helpful
(36)
sweetlilbaker
Rating: 5 stars
03/30/2006
This was the first pastry cream that I made and it was pretty good. It tasted even better in my cream puffs. I substituted vanilla extract for the bean as I did not have any vanilla beans. Read More
Helpful
(34)
Advertisement
MARYJC21
Rating: 5 stars
03/20/2006
Ridiculously easy! So good! I did scrap about 1/2 of the vanilla bean into the milk. Yummy! I am using this for a filling for crepes with some fruit topping on it! Delicious! Read More
Helpful
(34)
TequilaGirl
Rating: 4 stars
02/12/2006
Isn't it almost identical to custard only with a bit of flour in it? I had no problems with the consistency and my cream puffs were really good filled with it just not my favourite taste. But really rewarding making this from scratch and very basic ingredients! Read More
Helpful
(26)
BEDDICK
Rating: 5 stars
02/09/2006
Yum...I thought how good could this be? Really good served it with strawberries for a quick dessert. Read More
Helpful
(23)
More Reviews