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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 éclairs.

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

See more tea party recipes.

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.
    Write a review | 12 Reviews
  • Vanilla-Buttermilk Pastry Cream Recipe
    4

    Very tasty. For step 2, though, 4 minutes of whisking did not work. More standard custard recipe instructions, however, do work: "Whisk in dry ingredients and place the pan over medium to medium-high heat. Cook, whisking constantly, until mixture begins to thicken and turn bubbly (think 5 - 10 minutes...). Turn down the heat to low and continue to stir until the mixture thickens more substantially (like a loose pudding)." Then continue following at step 3.

  • i wonder, could this be frozen? hmmm

  • Wonderful recipe! Quick and easy to make. I substituted skim milk for the buttermilk and had no problems. Such a gem compared to the last custard I tried to make!

  • really creamy and delicious. not to mention to mention VERY easy. definitely recommend.

  • This creme is to die for! Was looking for a way to use up my leftover buttermilk and am so glad I tried this recipe! yum!

  • why bother to acidulate the soymilk? i'm going to try this with plain soymilk [no objection to eggs], & use it to fill those mini eclairs instead of lemon filling.

  • it looks so delicious..and so cremy and so sweet....really like to eat.~~~

  • Has anyone useed soy for this? I'm planning to acidulate soymilk with lemon juice for the buttermilk, and an as-yet-untested idea for the egg yolks. Will get back with more info once I try it, which won't be for several weeks. But if anyone has done a vegan version I'd love to hear about it.

  • You can have all kinds of fun with this kind of recipe by subbing the dairy out. Try using goats milk or chocolaye milk.

  • I made a similar pastry cream to this -- essentially a classic pastry cream with buttermilk replacing milk -- and it was bay far one of the best pastry creams I've made or had. Buttermilk, being cultured, has a tendency to separate when it's heated, but it will come back together easily. I think that adding eggs at the beginning here will solve that.

  • I <a href="http://chokeartichoke.blogspot.com/20...> a similar pastry cream to this -- essentially a classic pastry cream with buttermilk replacing milk -- and it was bay far one of the best pastry creams I've made or had. Buttermilk, being cultured, has a tendency to separate when it's heated, but it will come back together easily. I think that adding eggs at the beginning here will solve that.

  • This was great! It was easy to make, and tasty, and enough to fill 30 of those mini phyllo shells. My mom was really impressed that I could make such precious little desserts!

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