Servings: 2.25 cups
Equipment
Ingredients
- 1 cup milk ~240g
- 1 cup mango puree ~240g
- 3 teaspoons lime juice juice from 1/2 lime
- 4 egg yolks medium or large (about 60-70g)
- 4 tablespoons cornstarch ~40g
- 7 tablespoons sugar ~87g
- 1/2 teaspoon vanilla extract
- 2 tbsp unsalted butter ~28g
Instructions
- Make Mango Purée (if needed): If using frozen mango, cook over medium heat until softened. If using fresh, peel and pit. Blend until smooth, then strain for a silky texture.
- Balance Flavors: Combine purée with lime juice, adding it gradually until it tastes great.1 cup mango puree, 3 teaspoons lime juice
- Heat Milk Mixture: In a saucepan, heat milk, vanilla, and sugar over medium heat until steaming (but not boiling). Stir occasionally.1 cup milk, 1/2 teaspoon vanilla extract, 7 tablespoons sugar
- Prep Yolks: In a bowl, whisk egg yolks, cornstarch, and the mango purée until smooth.4 egg yolks, 4 tablespoons cornstarch
- Temper Eggs: Slowly whisk a few tablespoons of hot milk into the yolk mixture to prevent curdling. Repeat 3–4 times until most of the milk is incorporated.
- Cook Until Thick: Return mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling (typically 2–4 minutes).
- Remove from Heat & Whisk: Take off the heat and whisk for about 1 minute to ensure a smooth consistency.
- Stir in Butter: Add butter and stir until fully melted and incorporated.2 tbsp unsalted butter
- Taste & Adjust: Add more sugar or lime juice as needed.
- Strain (Optional): For an ultra-smooth finish, pass the cream through a fine-mesh sieve.
- Cover & Chill: Place plastic wrap directly on the surface. Cool at room temperature for 30–60 minutes, then refrigerate until ready to use.
- Use: Before piping or spreading, whisk the chilled pastry cream until smooth.
Notes
This pastry cream keeps well in the fridge for up to 3 days.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!