🍮 Vanilla Pastry Cream

Silky, spoonable custard infused with real vanilla—perfect for filling cakes, layering tarts, or simply enjoying by the spoonful.

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📝 Ingredients

• 500 ml whole milk

• 150 g sugar

• 20 g cornstarch

• 5 egg yolks

• 1 vanilla pod (or 1 tsp pure vanilla extract)

• 1 tbsp butter

🍳 Instructions

1. Infuse the milk
In a saucepan, combine the milk and the split vanilla pod (scraped seeds included).
Bring just to a simmer, then remove from heat and let it sit to infuse for 10 minutes.
If using extract, wait to add it at the end.

2. Mix the yolks and sugar
In a bowl, whisk the egg yolks with the sugar until pale.
Add the cornstarch and whisk again until completely smooth.

3. Temper and thicken
Slowly pour a little of the warm milk into the egg mixture while whisking constantly.
Then, pour everything back into the saucepan.
Return to medium heat, stirring constantly with a whisk or wooden spoon until the cream thickens and bubbles gently.

4. Finish the cream
Remove from heat, stir in the butter (and vanilla extract, if using), and mix until smooth.
Transfer to a clean bowl and press plastic wrap directly onto the surface to prevent a skin.
Let cool completely.

🌿 Kuisit Tip

Re-whisk before using to restore that perfect, velvety texture. This cream keeps for 3 days in the fridge and is ideal for cakes, fruit tart bases, cream puffs—or layering into breakfast brioche.