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Vanilla pastry cream

Total time2 h 25 min Preparation 10 min · Cooking 15 min · Chilling 2 h

Preparation excluding the indicated waiting: 10 min · Cooking: 15 min · Chilling: 2 h.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings8

Allergens
Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Sugar, Egg yolk. Milk: Ingredient to check: Milk, Sugar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

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Smooth, thick vanilla pastry cream made with whole milk, a vanilla pod and six egg yolks, for filling cakes and pastries. Chill before using.
Jump to steps
Crema pastelera de vainilla espesa y lisa en un cuenco de cerámica, con varillas y vainas de vainilla
10 minpreparation excluding indicated waiting
15 mincooking
2 hChilling
8servings

Nutrition information pending Some ingredients lack comparable quantities, so we do not show an incomplete figure.

Total time: 2 h 25 min Preparation 10 min · Cooking 15 min · Chilling 2 h

Preparation excluding indicated waiting: 10 min · Cooking: 15 min · Chilling: 2 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Vegetarian Dessert More than 2 hours French
Allergens
Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Sugar, Egg yolk. Milk: Ingredient to check: Milk, Sugar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.
View full classification 20 tags
Diet
Vegetarian
Dietary requirements
Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free
Dish type
Dessert
Meal
Afternoon snackDessert
Preparation
Boiling
Appliances
SaucepanStrainerMixing bowl
Cuisine
FrenchHome-style
Season
All year round
Occasion
Make ahead
Nutrition
High in protein
Total time
More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

  • Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
  • High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
  • Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
  • Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
  • Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
  • Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Dessert

Meal

Afternoon snack · Dessert

Total time

More than 2 hours

What you need

Ingredients

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  • Milk Whole milk 500 ml
  • Vanilla pod Half a vanilla pod, split and scraped; remove after infusing. Approximate pod weight: 4 g. 0.5 items
  • Sugar 50 g for the milk and 100 g for the yolks 150 g
  • Egg yolk 6 yolks; approximate weight: 18 g per yolk. 6 items
  • Plain flour Wheat flour 20 g
  • Cornflour Corn starch 20 g

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Let’s get cooking

Method

  1. Split half a vanilla pod and scrape the seeds. Bring the milk, vanilla pod, seeds and 50 g sugar to the boil in a saucepan.

  2. Meanwhile, whisk 6 egg yolks with the remaining 100 g sugar for 1 minute until slightly paler.

  3. Gently whisk in the wheat flour and corn starch until smooth.

  4. Remove the vanilla pod. Slowly whisk half the hot milk into the yolk mixture.

  5. Return everything to the pan with the remaining milk. Stir over low heat, reaching the bottom and corners, until thickened, then maintain a gentle boil for about 1 minute while whisking.

  6. Strain into a shallow dish. Cover the surface with cling film suitable for hot food. Let the intense heat subside, then refrigerate for at least 2 hours until cold before using as a chilled filling.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

  • Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
  • High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
  • Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
  • Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
  • Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
  • Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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