Vanilla Custard Pastry Cream
I learned this recipe from a baker in Japan who uses this cream for Japanese "cream pan" (custard-cream-filled rolls). This would be great for cream puffs, crepes, or anything else you need a thick cream for! I usually cut the recipe in thirds for smaller portions.
Vanilla Custard Pastry Cream
I learned this recipe from a baker in Japan who uses this cream for Japanese "cream pan" (custard-cream-filled rolls). This would be great for cream puffs, crepes, or anything else you need a thick cream for! I usually cut the recipe in thirds for smaller portions.
Open in Cookpad AppSteps
- 1
Mix eggs, sugar and flour together
- 2
Heat milk with vanilla beans until right before it begins to boil, then stop heat
- 3
Gradually mix in the warm milk into the egg and sugar mixture from step 1. Make sure it's mixed well.
- 4
Strain through a fine strainer to remove any chunky particles.
- 5
Return to a pot and heat on low, constantly mixing, until the custard thickens. Stop heat and let cool.
- 6
Move to a separate container and cover with plastic wrap so it doesn’t get a film or in snug tuppware. Refrigerate till ready to eat.
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