Vanilla Pastry Cream
Photo: Eva Kolenko; Styling: Kelly Allen
Lighter and more delicate than the filling often used in commercial bakeries, this pastry cream lets summer fruit be the star.
How to Make It
Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Add vanilla bean pod and seeds; let sit off the heat, covered, 30 minutes.
Rewarm milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and sugar in a medium bowl. Blend in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 4 minutes. Pour custard through a strainer into a clean bowl (discard vanilla pod).
Lay plastic wrap against surface of custard to keep a skin from forming. Chill at least 3 hours and up to 4 days.
Whisk cold custard to smoothen it, then spread or pipe into tart shell(s) and top with fruit.
Ingredients
Directions
Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Add vanilla bean pod and seeds; let sit off the heat, covered, 30 minutes.
Rewarm milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and sugar in a medium bowl. Blend in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 4 minutes. Pour custard through a strainer into a clean bowl (discard vanilla pod).
Lay plastic wrap against surface of custard to keep a skin from forming. Chill at least 3 hours and up to 4 days.
Whisk cold custard to smoothen it, then spread or pipe into tart shell(s) and top with fruit.