Ingredients
Scale
- 2 cups whole milk
- ½ vanilla bean (split and seeded)
- ½ cup granulated sugar (divided)
- 1 large egg
- 2 egg yolks
- ¼ cup cornstarch
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (more to taste if desired)
Instructions
- In a large high-sided saucepot, combine the milk, vanilla bean pod and seeds, and half of the sugar. Stir and bring to a rolling boil over medium-high heat, stirring occasionally until the sugar dissolves.
- Stabilize a large bowl on a damp towel. Whisk the whole egg, egg yolks, cornstarch, and remaining sugar together until pale yellow. Line a baking sheet with plastic wrap or parchment paper.
- Once the milk reaches a full boil, whisk the egg mixture again, and slowly pour in a small amount of the hot milk, whisking constantly. Gradually add more milk until half is incorporated, then pour in the remainder and whisk vigorously to combine.
- Return the custard base to the saucepot over medium-high heat. Stir constantly with a silicone spatula until thickened, then switch to a whisk.
- Whisk vigorously, ensuring to reach the corners of the pot, until the cream thickens and boils. Boil for 1 minute.
- Scrape the hot pastry cream onto the prepared baking sheet and spread it out. Cover the surface directly with plastic wrap and poke a few holes. Refrigerate until cool, at least 1 hour to overnight.
- In the bowl of a stand mixer with the whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form, then transfer to a clean bowl.
- Add the cold pastry cream to the stand mixer bowl (remove the vanilla bean pod). Switch to the paddle attachment and beat on medium-high speed until smooth and thick like a batter.
- Aggressively fold about one-third of the whipped cream into the pastry cream to loosen it. Gently fold in the remaining whipped cream until smooth and combined.
- Transfer to a piping bag or bowl and refrigerate until ready to use.
Notes
For a richer flavor, increase the amount of vanilla extract to taste.
Ensure all ingredients are at room temperature for best results.
This cream can be used to fill pastries or enjoyed on its own.
Nutrition
- Serving Size: 1 serving
- Calories: 179
- Sugar: 12g
- Sodium: 38mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 57mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.