I must admit I am overwhelmed with all your love and support the last few months, and especially this last week, as my book launch is getting closer. This book wouldn’t be here if it wasn’t for you, the readers of The Vanilla Bean Blog, and so I just want to say once again a huge THANK YOU! I will have a couple giveaways coming up soon to celebrate, and if you’ve pre-ordered the book, make sure to check out this giveaway as well!
I mentioned before that I may go slightly overload with some pumpkin recipes this season, and here’s another one for you, this chilly October morning. Pumpkin pastry cream is quite tasty, and I honestly can’t stop making it. It’s smooth and rich like any good pastry cream should be, with just enough pumpkin flavor. This recipe is adapted from the pastry cream in my book; I start things in a stand mixer and then move to the stove. I stumbled across this method online a few years ago, and found it to work better for me. The stand mixer is more hands off, and I feel a little more in control of the pastry cream (something I struggled with in methods that required so many bowls and so much whisking). One important tip when making: make sure to cook the corn starch out! Cooking the pastry cream a few extra minutes will insure that it isn’t grainy, and that it won’t separate (an important life lesson I learned from Ms. Zoe Francois).