Vanilla Custard (Pastry Cream)

Ah, Vanilla Custard (Pastry Cream) – that dreamy, creamy delight that elevates any dessert game to a whole new level! The delightfully silky texture, the perfectly balanced sweetness, and that unforgettable hint of pure vanilla will tickle your tastebuds and take your senses to blissville. Perfect for a dinner party dessert, a sweet brunch treat or even a late night indulgence – Vanilla Custard (Pastry Cream) is a classic that never goes out of style!

Speaking of love, readers will fall head over heels with this recipe for its simplicity yet decadence. It’s a time-tested winner, gracefully transitioning from a modest breakfast spread to being the belle of the ball at a fancy dinner. Trust me, once you get a taste of this, there’s no going back.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour (including chill time)
• Servings: 6 servings
• Yields: 2 cups

Ready to embark on this epic culinary journey? Get your chef’s hat on; let’s dive straight into the recipe!

Ingredients & Equipment You’ll Need

• 1/2 cup Granulated Sugar
• 1/4 cup Cornstarch
• 1/8 tsp Salt
• 2 Large Eggs
• 2 Cups Milk
• 1 1/2 tsp Pure Vanilla Extract

For equipment, you will need a Medium Saucepan, Whisk and Heatproof bowl.

The Sugar, Cornstarch and Salt will combine to give our custard the perfect sweetness and thick texture while the Vanilla Extract brings the classic vanilla flavor we all love. The Eggs and Milk form the basis of our custard, giving it a rich, creamy texture that is irresistible.

Opt for a non-stick saucepan for best results. Whole milk is generally preferred, but you can substitute low-fat or non-dairy milk if needed.

How To Make Vanilla Custard (Pastry Cream)

1. Start by whisking together the Sugar, Cornstarch and Salt in a medium saucepan.
2. Next, whisk in the Eggs one at a time, then gradually whisk in Milk.
3. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This typically takes 8 to 10 minutes.
4. Boil and whisk for an additional minute.
5. Remove from heat and stir in Vanilla Extract.

Tips For The Best Results

• Ensure all lumps are whisked away for a smooth texture.
• Chill your custard properly before using, it allows the flavors to fully develop.

Storage Tips

• Store Vanilla Custard (Pastry Cream) in an airtight container in the refrigerator to prevent forming a skin.
• It can also be frozen for up to 3 months.

Frequently Asked Questions

Q: Can I use vanilla bean instead of extract?
A: Absolutely! Just scrape the beans from one vanilla pod and add to the cooking custard.

Q: Can I use this custard as a cake filling?
A: Definitely, it���s a delicious filling for cakes, tarts, and pastries.

Q: Is this custard gluten-free?
A: Cornstarch is generally considered gluten-free, but always check the label to be certain.

Q: Is there a dairy-free option?
A: You can use a non-dairy milk like almond or soy milk in place of regular milk.

Q: Can the sugar be reduced or replaced?
A: Yes, the sugar can be reduced according to taste or replaced with a sugar-free substitute.

Nutritional Facts of Vanilla Custard (Pastry Cream)

Each serving contains: 312 calories, 14.3g fat, 6.7g protein, 24.7g carbohydrates, and 0.6g fiber.

So there you have it, your go-to recipe for a killer Vanilla Custard (Pastry Cream). Silky, sumptuous, and oh-so-satisfying – you will make this again and again! Serve it alone as a decadent dessert, slather it on your pancakes or waffles, or fill your favorite pastry or pie. Whatever be your food fantasy, this Vanilla Custard (Pastry Cream) promises to be a shining star!