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Easy Vanilla Pastry Cream

August 8, 2014
by Cornelia Emlen
A simple version of creme patissiere -- delicious as a cake filling or eaten as a custard.
  • 1 ¼ cups Half and Half
  • ½ cup granulated sugar
  • 3 tablespoons corn starch
  • ¼ cup milk
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • sugar, cornstarch, vanilla extract, butter
  1. In a double boiler or heavy saucepan, heat Half and Half (or combination or milk and heavy cream – adjusted to however rich you want it) and granulated sugar until combined and hot but NOT bubbling. Keep mixture warm over very LOW heat.
  2. Put 3 Tbsp of cornstarch in a one-cup glass measure.
  3. Slowly add ¼ cup milk. Stir steadily to prevent lumps from forming.
  4. Add 2 egg yolks and mix thoroughly.
  5. Now, add a few tablespoons of the heated cream and sugar mixture to your measuring cup and stir until combined. (By adding a bit of the hot mixture, it prevents the eggs from cooking too quickly.)
  6. Next, whisk the entire contents of your measuring cup into the mixture in the saucepan. Whisk continually until thickened.
  7. Add 2 teaspoons of vanilla and 1 tablespoon butter. Set aside.
  8. When cool, spread between the cake layers.