Ingredients
Equipment
Method
- Pastry cream ingredients.
- Flatten vanilla bean, split in half and scrape the seeds out of the vanilla bean.
Vanilla Milk Infused
- In the saucepan, combine the milk, vanilla, and one third of the sugar. Bring to a boil, then turn off the heat. Cover and let infuse for 15 minutes or longer. The vanilla pod can be removed now or once the pastry cream is cooked.
Egg-Starch Mixture
- In the bowl, beat the egg yolks with sugar for 30 seconds.
- Then incorporate the flour and corn starch.
- Bring the milk back to a boil and turn off the heat. Temper the egg mixture by gradually whisking in about half of the hot milk.
- Pour tempered egg mixture into remaining hot milk; whisking constantly.
Cooking Custard
- Place the pan over medium heat. Bring to a boil and cook for 2 to 3 minutes, whisking constantly. Remove custard from heat. Take out the vanilla bean pod, rinse it, and save it for your homemade vanilla sugar. If using mascarpone, add it now and mix with an immersion blender until smooth.
Cooling Custard
- For rapid cooling, pour the custard onto a chilled, plastic wrap-lined baking sheet.
- Cover it with another sheet of plastic wrap, pressing it directly onto the custard's surface. Place an ice pack on top and refrigerate until completely chilled.
Storage
- The pastry cream can be stored in the refrigerator for up to 3 days; freezing is not recommended.
- When ready to use, stir it vigorously with a spatula by hand, or beat it on medium-low speed in a stand mixer with the paddle attachment to restore its smooth consistency.
