Ingredients
Pastry Cream
- 500 ml Full Cream / Whole Milk
- 1 Vanilla Bean Pod (or 2 teaspoon vanilla paste)
- 4 large Egg Yolks (at room temperature)
- 60 gr Caster Sugar
- 40 gr Cornstarch
Whipped Cream
- 250 ml Thickened / Heavy Cream (35% fat content)
Instructions
- Infuse the Milk: Place the milk in a medium saucepan. If using a vanilla bean, slice it lengthwise, scrape the seeds into the milk, and add the pod as well. Heat over medium-low until it just simmers, then turn off the heat, cover, and let it infuse for at least 20 minutes. Skip infusion if using vanilla paste.
- Prepare Egg Mixture: In a heatproof bowl, whisk the egg yolks and caster sugar until smooth. Add the cornstarch and whisk again until the mixture is lump-free and thick.
- Temper the Eggs: Gradually pour the warm milk into the egg mixture while stirring continuously to temper. Combine thoroughly, then transfer the mixture back to the saucepan.
- Cook the Custard: Heat the saucepan over low heat, whisking constantly, until the custard thickens and reaches 82°C (180°F), being careful not to let it boil to avoid curdling or sticking.
- Cool the Custard: Pour the custard into a clean bowl or shallow pan to cool faster. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 to 3 hours or overnight.
- Whip the Cream: Using a hand or stand mixer, whip the cold heavy cream on medium speed, increasing to medium-high until stiff peaks form.
- Loosen the Pastry Cream: Remove the chilled pastry cream from the fridge and whisk lightly to loosen its texture.
- Incorporate Whipped Cream: Fold about a quarter of the whipped cream into the pastry cream gently with a whisk. Then, switch to a spatula and fold in the remaining whipped cream in two or three additions until the mixture is light and fluffy.
- Store or Serve: Use immediately or cover the crème légère with plastic wrap touching the surface and refrigerate. It will keep well for up to 3 days.
Notes
- When tempering eggs, add the warm milk slowly and stir continuously to prevent curdling.
- Do not boil the custard mixture; maintain low heat to ensure smooth texture.
- Whip cream to stiff peaks for the best airy texture when folding into pastry cream.
- Covering the cream directly with plastic wrap prevents a skin from forming on top during chilling.
- This crème légère works wonderfully as a lighter filling for cakes, tarts, and layered desserts.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
