★Ingredients
2 cups (500 ml) whole milk
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
4 large egg yolks
1/2 cup (100 g) granulated sugar, divided
1/4 cup (30 g) cornstarch
2 tablespoons (30 g) unsalted butter, cut into small pieces
★Instructions
- Heat the Milk:
- In a medium saucepan, combine the milk with half of the sugar (1/4 cup) and the split vanilla bean (if using). Heat over medium heat until the mixture is hot and just starting to simmer. If using vanilla extract, add it at the end.
- Whisk the Yolks:
- While the milk is heating, whisk together the egg yolks, the remaining sugar (1/4 cup), and the cornstarch in a medium bowl until smooth and pale.
- Temper the Eggs:
- Slowly pour the hot milk mixture into the egg yolk mixture while continuously whisking. This step is called tempering and prevents the eggs from curdling.
- Thicken the Mixture:
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Once boiling, cook for another 1-2 minutes to ensure the cornstarch is fully cooked out and the cream is thick.
- Add Butter:
- Remove from heat and whisk in the butter pieces until fully melted and incorporated. If you used a vanilla bean, remove it at this stage. If using vanilla extract, add it now and mix well.
- Cool the Pastry Cream:
- Pour the pastry cream into a bowl. To prevent a skin from forming on the surface, place a piece of plastic wrap directly on top of the cream. Let it cool to room temperature, then refrigerate until fully chilled, at least 2 hours.
Notes
- Storing: Pastry cream can be stored in the refrigerator for up to 3 days.
- Usage: This cream is perfect for filling éclairs, tarts, and other pastries, or as a layer in cakes and trifles.
Enjoy!