Makes: 500 grams
This Creamy vanilla pastry cream is so delicious.
It’s got this rich pale yellow look, and tastes like heaven.
I make it with the good stuff: real vanilla, heavy cream, milk, sugar, cornstarch, lots of egg yolks for that color, and a bit of butter.
After cooking, I give it a quick whirl in the blender — just two quick pulses — and it turns into the creamiest, dreamiest vanilla pastry cream you can imagine.
Honestly, it’s hard not to eat it straight from the blender!
It needs a chill in the fridge to thicken up properly, but then it’s ready to rock any cake or dessert. Spoon it on, or dig in with fresh strawberries.
Trust me, it’s a winner!
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