Vanilla Pastry Cream

I made this today and I was worried about the flour having a flavor so I substituted 1 tablespoon cornstarch which is also easy for anyone that is gluten-free (like me) because sometimes gluten free flour mix thickens more than regular flour. I also added one and a half tablespoons instant espresso powder because I was making espresso pastry cream. It turned out beautifully. If you happen to have small eggs like me, because I have small chickens in my backyard, you want to use the equivalent of 114 g of whole egg in the shell and equivalent of 18 g of egg yolk.

• bardenhageng

• leland michigan

• 12/9/2017

Holy cow this stuff is great. Wonderful smooth texture and all that delicious dairy isn't overpowered by excessive sugar. I'd never made this before, but had made some custards so I didn't have any trouble with it. I did heed SideroBrier's advice and sifted the flour. The end result is really heavenly and I can think of about 1,001 uses for it. I originally made this recipe for the black bottom banana cream pie recipe (also on epicurious), which I highly recommend.

• Anonymous

• State of Jefferson

• 1/26/2015

Sifting the flour really helps with lumps. Mine turned out great!

• SideroBrier

• 11/23/2011

a great basic recipe I've made several times, perfect as a filling for cream puffs or cake. changing the flavor is as simple as blending in a different extract, flavored liquor or pureed fruit.

• HamovRojik

• New York, NY

• 3/30/2009

Easy, versatile and delicious. I used this for cream puff filling. This is a classic.

• mockridge

• Greenville, SC

• 2/8/2009

Easy recipe to make. If you temper the half and half as the recipe says, you shouldn't haved a problem. Whisk in a little of the milk at first and then continue to adding it. I also added a little almond extract, but thats because I like almond extract!

• Carmelhousewife

• 10/19/2008

I followed this recipe exactly as stated and it came out beautifully. I grew up watching my mother make this often, so I didn't have any problems with tempering the eggs. for beginners - remember that a mix of patience (pour in the hot mixture slowly) & speed (whisk as fast as you can!) is key.

• HamovRojik

• Weehawken, NJ

• 5/21/2008

When tempering in the egg yolk mixture, remove the pan from the heat, gently and slowly add some of the heated mixture to the egg mixture to raise the temp. a bit, then temper into the hot mixture. Replace on the heat to begin thickening. This will stop the curdling of the cream.

• happycamper1767

• port orange florida

• 11/27/2006

A good basic pastry cream. DO NOT substitute canned milk (yuck!) for the half and half or you might as well use a boxed mix. If you have trouble w/ the mixture lumping or curdling, use a double boiler rather than direct heat. It will take much longer but it will eventually thicken and the taste will be great.

• Anonymous

• Lenox, MA

• 4/10/2005

The reason you are having problems with curdling is because the recipe calls for half & half, which is does not tolerate heat very well. If you switch to evaporated milk, the results will be much better. DO NOT use condensed milk! It contains approx. 45% sugar and will not work. (Thanks to America's Test Kitchen & Cook's Illustrated.) All in all, however, with the substitution of evaporated milk for the half & half, this recipe provides a good springboard for pastry cream. But it's nothing special. The same basic recipe can be found in any cookbook.

• Anonymous

• Fort Worth, TX

• 3/15/2003

I have tried this recipe several times and it always seems to get curdle-like. I Have kept it low and temper the mixture like it says, but never with good results!

• cprowak

• Syracuse, NY

• 7/5/2002

This was my first time making any kind of cream. I found it to be a little bit lumpy, but straining the cream took care of it. I also added a bit of almond extract as well. Really kicked up the flavor!!!!!!

• Hillside, NJ

• 3/29/2002

Good stuff! Easy to make and tasty. Used for a modified version of the banana pie.

• Anonymous

• Los Gatos, CA

• 4/13/2001

I haven't tried it, but I'm hoping to use it to make a strawberry cream pie. Any ideas??

• PrincessDi

• Wapato, WA

• 11/8/1999