Pastry Cream (Crème Pâtissière)

Vanilla Cream (Pastry Cream) or Crème Pâtissière is a thick, rich, pudding like cream perfect for filling those amazing homemade doughnuts, cream puffs, éclairs, sandwich cookies or for filling different cakes. Vanilla Sauce or Creme Anglaise on the other hand is not as thick and is perfect for pouring over different desserts like apple strudel, apple tart or as a base for chocolate mousse, bavarian cream.

milk (500 mL)
4 yolks from large eggs
sugar (125 g)
cornstarch (30 g)
flour (30 g)
1 vanilla bean
1 Tbsp. Grand Marnier or to taste (optional)

Line a shallow baking pan with plastic wrap.

Using a paring knife, slice the vanilla bean lengthwise through one side as if slicing a tube. Using the back side of the knife, slide it down the length of the exposed bean to scrape out the seeds. Remove seeds from vanilla bean.

In a saucepan, add the milk, vanilla seeds, the bean pod and ½ of the sugar. Heat to a simmer.

While the milk is heating, whisk the egg yolks with the remaining sugar in a large heat proof bowl. Then add the cornstarch and flour. Mixing completely.

Remove the vanilla bean pod from the milk. Pour ½ or less of the warm milk into the bowl over the egg mixture and whisk until smooth. Increase the heat under the milk to a very slow boil.

Pour the egg mixture back into the pan, whisking quickly and constantly until the mixture forms a smooth, glossy cream and the cream "burps" a bubble in the pan.

Pour cream into the lined pan, folding the wrap and pressing on to the hot cream. Be sure the cream is less than 2" thick and is cooling in a layer rather than in a bowl. It's much safer from a food safely standpoint. Allow the cream to chill about 2 hours or until cool in the center.

When the cream is cool. Transfer to a bowl and whisk to loosen and smooth the cream. Add about 1 Tbsp. of Grand Marnier or a favourite liqueur adding a beautiful aroma and hint of flavour. You don't need to add the liqueur if you don't want to. This is point where you would add vanilla extract if you didn't use a vanilla bean.

Your pastry cream is ready for your favourite recipe. It will keep for about 2 days and must be refrigerated.