Basic Vannilla Pastry Cream or Vanilla Egg Custard

I thought I had already posted this recipe with you a long time ago, until recently I realized  that the only recipe of Vanilla custard I posted was the egg-less version along with my Strawberry mousse.

I had taken pictures but not made the post until some one requested the recipe and I just couldn't find it.
Ah well, with so many recipe I have on two blogs it's getting harder to keep track and organize. 

Those of us that can eat eggs would obviously prefer this version and rightfully so. It is delicious on it's own not just in cakes.
My kids love Vanilla Custard just for desserts, I use them as my base for my mousse and ice creams.A swirl of Vanilla cream on your favorite chocolate cake... It's heavenly.

The procedure to make this can intimidate some people because if you are not careful with the cooking you can have sweet scrambled eggs. So follow my directions and tips carefully and you will see making Vanilla Custard is indeed a piece of cake.

Here's what you will need:
Makes about 4 cups - enough to fill an
 8" round three layer or
9" round two layer cake.


Ingredients 
6 large egg yolks
3/4 cup granulated sugar
6 tbsp cornstarch
750 ml / 3 cups whole milk
2 tbsp pure vanilla extract.
A wooden spoon or a wire whisk 

Method: 
It is important that you have all your ingredients ready before you start cooking. This will ensure you do not leave the milk unattended. 
Place the egg yolks in a bowl that will accommodate the quantity of milk as ell.

Place the milk on medium heat. Let it come to almost boiling but not boiling.
(Once you see tiny bubbles on the sides of the pan - turn the heat to the lowest setting) 

To the egg, add the sugar, cornflour, and vanilla extract. 

Whisk until light and almost foamy. You want to get the sugar to almost dissolve. 

Once the milk is ready. Reduce heat. Remove the pot of milk from the heat.
Do not rush this step.

 Pour one cup of hot milk into the egg mixture, stirring constantly as you do so.
Then another cup... stirring...

Then all the rest of the milk.
This is called tempering the eggs. You add hot liquid to the eggs slowly and raise the temperature of the eggs. If you add the liquid too fast the eggs will scramble. So be gentle and slow.

Next, pour the egg and milk mixture from the bowl back into the pot to continue cooking. 

Place the pan on low at most times. 

I use a whisk but you can use a wooden spoon too.
It is important that you stir all the time this will avoid the milk and egg to form lumps and you will have a silky smooth custard.
Can you see all that milk foam on the top. That will eventually disappear.

 Here you see - it's thickening up. Continue stirring .
This can be very  boring but it is important to keep the heat low and stir constantly.
You want the mixture to cook and thicken at the same time.

 Continue to thicken.

This looks almost done. 

Can you see how thick this is?  Also notice how the mixture has reduced in quantity.
This mixture will continue to thicken as it chills.  See picture below.
For a cake filling - you want to ensure it is thick so it will stay between layers even when you cut the cake or else you will have your custard drooping down when you cut the layers.

You want to sieve the custard into a bowl.
This will ensure your custard is smooth and velvety as well as take away any lumps that may have formed in.  (sorry forgot to take a picture of the sieving process)

Cover with cling wrap - you want the plastic to touch the surface of the custard to avoid any skin from forming. 

I used some of my custard as cake filling - some people add whipped cream to the custard before using as a filling. I prefer not to. I like my custard thick and smooth between layers.

and some as dessert fro my kids.  Some times I add fruit puree to the custard and make Mango custard, strawberry custard or even banana Custard. Kids love it..

And that's all from me for today...

 
Thanks for stopping by.