Recipe Details
Ingredients
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1largewhole egg
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2large egg yolks
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½cupwhite sugar
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¼cupcornstarch
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1teaspoonkosher salt
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2cupswhole milk
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1vanilla bean
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4tablespoonscold butter, cubed
Cooking Directions
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Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
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Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
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Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.
Cooking Tips:
Tip: Save the scraped pods, and stick them in your sugar container for lovely, vanilla-scented sugar!
To use this cream as Napoleon filling, here’s Chef John’s recipe for Mille Feuille, or Napoleon Pastry Sheets.
To use it in cream puffs, you can lighten it by folding in whipped cream. Whip about 3/4 cup of heavy cream until medium peaks form. Fold it into cooled pastry cream. Get the recipe for Cream Puff “Crack Buns” (Choux au Craquelin).
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories120 | |
% Daily Value * | |
Total Fat 6g |
8% |
Saturated Fat 4g |
18% |
Cholesterol 64mg |
21% |
Sodium 211mg |
9% |
Total Carbohydrate 14g |
5% |
Total Sugars 11g |
|
Protein 2g |
|
Calcium 53mg |
4% |
Iron 0mg |
1% |
Potassium 68mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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