Vanilla-Buttermilk Pastry Cream Recipe

Vanilla-Buttermilk Pastry Cream
Total Time: 15 mins, plus cooling time | Active Time: | Makes: About 1 cup

A delicious, slightly tangy take on basic pastry cream. Try it topped with fresh fruit, like mango, blueberries, or strawberries for our tiny tartlets, or as an alternate filling in mini ├ęclairs.

Game plan: Refrigerate in an airtight container until ready to use, up to two days.

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INGREDIENTS
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 cup well-shaken buttermilk
  • 2 large egg yolks
  • 1/4 teaspoon vanilla extract (or 1/4 vanilla bean, split, seeds scraped and reserved)
INSTRUCTIONS
  1. Combine sugar, flour, and salt in a small mixing bowl. Whisk gently to break up any lumps, and set aside. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
  2. Combine buttermilk and egg yolks in a small saucepan and whisk untilsmooth. Whisk in dry ingredients and place the pan over medium heat. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes.
  3. Remove from heat, and stir in vanilla extract or reserved vanilla seeds. Transfer pastry cream to a small bowl nestled in the ice water bath and let cool completely, stirring occasionally to help it cool faster.