Description
Rich and silky, this classic pastry cream is infused with vanilla and whipped until smooth and light. It’s the perfect filling for tarts, pairing wonderfully with seasonal fruits like figs, plums, and berries.
Ingredients
Scale
- 13.5oz Heavy Cream
- 6.75oz Milk
- 1 Vanilla Bean, scraped
- 5oz Sugar
- Pinch of Salt
- 2 oz Corn Starch
- 7.5oz Yolks
Instructions
- Bring heavy cream, milk, and vanilla bean to a boil with
- Once the cream has boiled turn the heat on very low.
- Combine sugar, salt, yolks, and corn starch.
- Temper the cream and milk into the yolk mixture, by slowly pouring the cream into the yolks while whisking. Once fully incorporated pour it back into the pot on the stove. Turn heat to low medium.
- Whisk continuously until it starts to thicken. At this point it may look separated, or pull away from the pot due to the high-fat content but do not worry. Continue to whisk continuously for 2 minutes. During this time the starch is being cooked off.
- Remove from heat and transfer into a separate bowl. Cool on an ice bath.
- Once cooled completely blend in either a food processor, with a hand emersion blender or household blender until light and smooth. This may need to be done in batches.
- Fill the pastry crust and smooth over with an offset or rubber spatula
- Finally top with your favorite fruits, including figs, plums, and or berries