Recipe by Kevin Ryan
"The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat."
Watch video tips and tricks
vanilla bean, halved lengthwise
Great Recipe! I tried this recipe today to use as the filling for small cream puffs. Fabulous! I followed the recipe as written except I used the vanilla extract instead of the bean. I piped the cream into the puff pastry and then topped with a chocolate ganache. I've always been afraid to make these, but they were not nearly and hard as I thought. I will definitely make again. I also wanted to freeze these for a party, took a few out of the freezer tonite and the worst part was waiting for them to defrost. My husband just ate them frozen. I don't know if they will last until my party since he knows they are in the freezer.
Better as a straight pudding than a cake custard which is what I was looking for. I used it in a layer cake and most of it squished out the sides. The flavor was good though and it could easily be turned into a lemon or other flavor custard with an extract.
An excellent recipe. I did scrape the seeds out of the halved vanilla bean, adding them and the scraped bean halves to the milk/sugar mixture prior to heating. Gave it a very intense vanilla flavor. I too was a little skeptical about the amount/choice of flour as a thickener, but no problem there - worked like a charm. No "flour-y" taste at all. I did strain the mixture, and it was smooth as silk. Bakery shop quality, and I found a home for a lonely bean that was sitting in my pantry. I could see this going into a lot of things - eclairs, cream puffs, trifle...even eating it alone as a pudding. Tomorrow, it gets used as a filling for a Boston Cream Pie. Good job, Kevin. Thanks for posting this one.
Makes rockin' ice cream!!! I used this recipe to make ice cream for my dairy-allergic daughter. Omitted flour so it wouldn't be too think for the ice cream maker. Substituted rice milk for milk, and canola oil for butter. Ran it in food processer when it cooled to make it smooth. It made some of the BEST ice cream I have eaten...and it had no milk or cream in it! So much better than store-bought, I am ecstatic to have found this recipe. Blessings on you Kevin!!!!!
This is the best ever pastry cream that i ever make. sure a keeper.
This was the first pastry cream that I made and it was pretty good. It tasted even better in my cream puffs. I substituted vanilla extract for the bean as I did not have any vanilla beans.
Consider using this HOT - pour a serving over one or two ice cold canned cling peaches, along with some of their syrup. It's wonderful.
Ridiculously easy! So good! I did scrap about 1/2 of the vanilla bean into the milk. Yummy! I am using this for a filling for crepes with some fruit topping on it! Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 62
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
This sweet, creamy custard is the classic filling for pastries, tarts, and cakes.
A super-easy dessert made of yummy layers of chocolate cake and ice cream.
Ice cream on a cookie crust topped with whipped cream, fudge, and cherries!