Description
A silky, cloud-like custard that combines rich pastry cream and airy whipped cream, perfect for filling pastries or topping desserts.
Ingredients
Scale
- 1 cup (240 ml) whole milk
- 1/2 cup (100 g) granulated sugar, divided
- 3 large egg yolks
- 2 tablespoons (≈16 g) cornstarch
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream, cold
Instructions
- In a saucepan, combine the milk and half of the sugar (1/4 cup). Heat over medium until steaming but do not boil. Remove from heat.
- In a separate bowl, whisk together the egg yolks, cornstarch, and the remaining sugar until smooth.
- Slowly pour the hot milk into the egg mixture while whisking constantly to temper the yolks.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 1–2 minutes).
- Remove from heat, stir in the vanilla extract, and cool to room temperature for about 15–30 minutes, then refrigerate until fully chilled (30–60 minutes).
- In a separate chilled bowl, whip the heavy cream to soft peaks.
- Gently fold in one-third of the whipped cream into the chilled pastry cream, then fold in the remaining whipped cream until fully incorporated.
- Use immediately or refrigerate until needed.
Notes
Ensure the pastry cream is fully cooled before folding in the whipped cream to maintain its airy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 266
- Sugar: 19g
- Sodium: 135mg
- Fat: 17.9g
- Saturated Fat: 11.4g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 22.5g
- Fiber: 0g
- Protein: 3.5g
- Cholesterol: 185mg