Today I am going to teach you how to make a perfect pastry cream. It´s so easy to make (all you need is just a little of patience!), incredibly creamy and so versatile.
I think pastry cream is one of the basic recipes for those who love to make and eat desserts.
The pastry cream is often used in bakeries or restaurants. It can be used as a filling for cakes, pies, donuts or cupcakes, as a dessert pudding or as the pudding layer in trifles/parfaits.
I am going to give you an important tip: make sure you have all of your ingredients and equipment on hand before you begin; once the eggs begin to cook, they can’t wait for you to find everything you need!
In this recipe, I used whipped cream and unsalted butter. The inclusion of these two ingredients results in an incredibly creamy texture. If you wish, you can replace the teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat. If you are vegan you can replace the milk with coconut, almond or rice milk. In this case, you don´t need to add whipped cream.
Sometimes I like to use condensed milk (it´s so yummy!!). But at this time I prefer not to do it. I wanted to share with you my way to make a simple pastry or custard cream.
This recipe is so versatile that you can replace sugar with stevia or erythritol (it gets even healthier).