Jo Cooks · by Joanna Cismaru★ 5.0 (2)
Vanilla Custard (Pastry Cream)
NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 11%
CARBS 29G43% OF CAL
0G FIBER21G ADDED4G INTRINSIC5G OTHER25G TOTAL SUGAR
FAT 15G50% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky smooth French pastry cream infused with vanilla. Use it to fill cream puffs, tarts, eclairs, or cakes, or eat it topped with fresh fruit as a pudding.
componentfrench🥄 saucepangluten freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups whole milk
- 1 vanilla bean (split in half and use scraped seeds, or 1 teaspoon vanilla bean paste)
- 6 large egg yolks
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 4 tablespoons butter (unsalted, softened)
At a glance
PER SERVING · TIME 55M
CAL 14%·PRO 11%
CARBS 29G43% OF CAL
0G FIBER21G ADDED4G INTRINSIC5G OTHER25G TOTAL SUGAR
FAT 15G50% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 91mg
- Total sugar
- 25g
- Added sugar
- 21g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 117mg
- Calcium
- 97mg
- Iron
- 0.04mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 91MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.