Description
A velvety smooth custard cream with whipped cream, perfect for filling pastries, cakes, or enjoying on its own.
Ingredients
Scale
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Heat the milk in a saucepan over medium heat until it begins to boil, then remove from heat.
- In a bowl, whisk together granulated sugar, cornstarch, and egg yolks until pale and combined.
- Slowly pour a small amount of boiling milk into the egg mixture while whisking to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the rest of the milk and whisk continuously over medium heat until thickened, about 2-4 minutes.
- Remove from heat and stir in vanilla extract.
- Let the pastry cream cool to room temperature, then refrigerate for at least 1 hour.
- In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.
- Fold the whipped cream into the chilled pastry cream until combined.
- Use as a filling for cakes, pastries, or desserts.
Notes
For a lighter version, substitute half-and-half for some heavy cream. If making ahead, keep refrigerated and assemble just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 16g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 92mg