Vanilla Pastry Cream is used in so many desserts and cakes in Scandinavia.

We use it to fill our cakes with sponge cakes or to make delicious custard sweet rolls or combine it with whipped cream and serve it with fruit, it is so versatile.

 

I use a fresh vanilla bean here, which adds an extra-special touch to the pastry cream, but you can always replace it with 2 teaspoon vanilla bean paste.



You can up the richness by using full-fat whole milk and heavy cream instead of just using full-fat whole milk, but whatever you don't use low-fat milk.

The butter is optional, I use salted butter, the butter add richness to the pastry cream and gives it a beautiful shine

Before you start