Nielsen-Massey’s Vanilla Pastry Cream

The perfect way to finish off Nielsen-Massey’s delicious Berry Almond Tart – a gorgeously sweet swirl of home-made vanilla cream.


  • 135g caster sugar
  • 1 egg
  • 3 egg yolks
  • 1 tsp Nielsen-Massey Vanilla Extract
  • 2½ tbsp cornflour
  • 350ml whole milk
  • 65g caster sugar
  • 2 tbsp butter, softened


  1. Whisk the 135g of sugar, egg, yolks, vanilla extract and cornflour in a bowl.
  2. Heat the milk and 65g of sugar in a saucepan over a low to medium heat until foam rises, stirring constantly. Remove from the heat.
  3. Temper the egg mixture with the hot milk mixture by gradually adding a little of the hot milk mixture to the egg mixture and stirring after each addition.
  4. Pour the tempered mixture into the saucepan. Heat over a low heat, stirring constantly, until the pastry cream reaches 70˚C and thickens. Remove from the heat and whisk in the butter. Spread over baking parchment to cool.