Ingredients:
- 480 ml (2 cups) whole milk
- 1/2 cup (100 g) granulated sugar, divided
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- 30 g (1/4 cup) cornstarch
- 2 tbsp (30 g) unsalted butter, finely chopped
Instructions:
Step 1: Prepare the Milk Mixture
In a medium saucepan, combine the whole milk with 1/4 cup of the granulated sugar. Split the vanilla bean and scrape out the seeds, adding them to the mixture (or use vanilla extract if preferred). Set the saucepan over medium heat and simmer gently, stirring occasionally to dissolve the sugar.
Step 2: Prepare the Egg Mixture
In a separate bowl, whisk the egg yolks with the remaining 1/4 cup of sugar and the cornstarch until the mixture is pale and creamy, about 2-3 minutes.
Step 3: Temper the Eggs
Once the milk mixture is heated, slowly pour about one-third of it into the egg mixture, whisking constantly to prevent the eggs from curdling. This step warms the eggs gradually.
Step 4: Cook the Pastry Cream
Return the tempered egg mixture and the remaining hot milk to the saucepan. Continue whisking the mixture over medium heat until it thickens and begins to bubble. This should take 2-3 minutes. Once it boils, cook for another 1-2 minutes to ensure the cornstarch is fully cooked.
Step 5: Finish the Cream
Remove the saucepan from the heat and immediately whisk in the chopped butter and any vanilla extract (if you didn’t use a vanilla bean). This adds richness and smoothness to the cream.
Step 6: Strain and Cool
To ensure a smooth texture, strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Allow the pastry cream to cool to room temperature before refrigerating it for at least 2 hours until thoroughly chilled.
Pro Tips for Success:
- Use Fresh Ingredients: Fresh milk, eggs, and butter make a noticeable difference in the flavor and texture of your pastry cream.
- Whisk Continuously: Stirring constantly prevents lumps from forming and ensures the cream stays smooth and silky.
- Strain the Cream: Straining removes any bits of cooked egg and guarantees a smooth, lump-free cream.
- Cool Properly: Pressing plastic wrap directly onto the surface prevents the formation of a skin, which can disrupt the texture.
Variations:
- Chocolate Pastry Cream: Add 4 oz (113 g) of chopped dark chocolate to the boiling pastry cream. Stir until melted and fully incorporated for a rich chocolate version.
- Coffee Pastry Cream: Dissolve 2 tbsp of instant coffee granules in the heated milk mixture before adding it to the egg mixture for a coffee-flavored twist.
Serving Suggestions:
- Éclairs and Cream Puffs: Pipe the chilled pastry cream into éclairs or cream puffs for a classic French dessert.
- Layered Cakes: Use the pastry cream as a filling between layers of cake for a rich, creamy dessert.
