Crème Légère Light Pastry Cream (Print-Friendly Format)

Fluffy vanilla custard with whipped cream, perfect for filling tarts, choux pastries, or topping cakes.

# Ingredients You’ll Need:

→ Pastry Cream Base

01 - 500 ml whole milk
02 - 1 vanilla bean pod or 2 teaspoons vanilla paste
03 - 4 large egg yolks, at room temperature
04 - 60 g caster sugar
05 - 40 g cornstarch

→ Lightening Cream

06 - 250 ml heavy cream, 35% fat content

# How to Make It:

01 - Place whole milk in a medium saucepan. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the milk. Warm over medium-low heat and bring just to a simmer. Once the milk simmers, remove from heat, cover, and let infuse for at least 20 minutes. If using vanilla paste, skip the infusion.
02 - In a large heatproof bowl, whisk egg yolks with caster sugar until smooth. Add cornstarch and whisk thoroughly until the mixture is thick and free of lumps.
03 - Gradually pour warm milk over the egg mixture, whisking constantly to temper the yolks and prevent curdling. Mix until fully combined, then return the mixture to the saucepan.
04 - Place the saucepan over low heat. Cook, whisking continuously, for about 5 minutes or until the cream thickens and reaches 82°C. Do not let the mixture boil. Once thickened, remove from heat.
05 - Transfer the custard to a clean bowl or shallow dish. Cover directly with plastic wrap touching the surface to prevent a skin forming. Refrigerate for at least 2 to 3 hours, preferably overnight, until thoroughly chilled.
06 - Pour cold heavy cream into a large mixing bowl. Using a hand or stand mixer fitted with a whisk attachment, beat on medium speed, gradually increasing to medium-high, until stiff peaks form.
07 - Remove the chilled pastry cream from the refrigerator. Whisk to loosen it. Gently fold in one quarter of the whipped cream using a whisk. Switch to a spatula and fold in the remaining whipped cream in two or three additions until fully combined and the mixture is light and airy.
08 - If not used immediately, keep in the refrigerator with plastic wrap pressed directly onto the surface. Consume within three days.

# Extra Tips:

01 - Slowly tempering the egg yolks prevents them from scrambling, yielding a smooth custard.
02 - For optimal results, use chilled tools and ingredients when whipping the cream to achieve firm peaks without overwhipping.
03 - If infusing milk with vanilla bean, remove the pod before reheating and combining with the eggs.

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