Pastry Cream Vanilla Custard Filling. Check Out Vanilla Custard On eBay. PRESS piece of plastic wrap onto surface of pastry cream to prevent a "skin" from forming. Make pastry cream well in advance, so it can chill thoroughly and thicken up.

Ingredients of Pastry Cream Vanilla Custard Filling

1. You need 3 of egg yolks.
2. You need 3 cups of milk.
3. It’s 1/2 cup of sugar.
4. It’s 1/3 cup of cornstarch.
5. It’s 1/4 tsp. of salt.
6. You need 3/4 tsp. of Vanilla.
7. You need 3-1/2 cups of Yields:.

Cooking Directions: Beat egg yolks well in medium bowl or glass measure; gradually stir in milk until blended. This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies, and breakfast pastries. To make a lighter filling for cream puffs and eclairs, fold in plain whipped cream.

Pastry Cream Vanilla Custard Filling instructions

1. BEAT egg yolks well in medium bowl or glass measure; gradually stir in milk until blended..
2. MIX sugar, cornstarch and salt in large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended..
3. COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute. REMOVE from heat immediately..
4. COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent “skin” from forming. REFRIGERATE until thoroughly chilled, at least 1 hour..

This pastry cream recipe is very similar to my coconut custard recipe although custards are typically poured into a dish while still hot and then served warm while pastry cream is almost always served cold but the two are pretty interchangeable. Pastry cream is also similar to vanilla pudding except that vanilla pudding usually does not have eggs and is only thickened by. Custard is a variety of culinary preparations, based on cooked mixture of milk (cream) and egg yolk. Some other pastry cream variations I've shared with you are: Bavarian Cream and Lightened Up Pastry Cream. Most popular custards are used as desserts or dessert sauces and include sugar and vanilla.