Vanilla Pastry Cream

In a pot steep together:

2 cups half and half

1 vanilla bean, split and scraped



A fine mesh strainer and bowl over an ice bath


In a small bowl combine:

2 eggs

3 Tbsp cornstarch

1/4 cup of the vanilla cream


After letting the cream steep, add:

1/2 cup sugar


Place the cream mixture over medium heat until the sugar is dissolved.  Slowly temper the cream into the egg mixture.  Return the mixture to the stove (over medium-low) and cook, whisking and scraping the bottom, edges and corners, until it thickens.  Pour the mixture though the strainer. You may have to push it through the strainer with a spatula.  Mix the pastry cream in the bowl with a clean spoon to chill.  Refrigerate until ready to use.

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