Discover the secret to luscious, velvety pastry cream that elevates any dessert. This tried-and-true recipe reveals the tips and tricks to achieving a smooth, rich, and perfectly thickened custard. Whether filling éclairs, tarts, or layered cakes, this pastry cream will transform your creations into bakery-level masterpieces.
Ingredients:
- 2 cups whole milk
- 1 vanilla bean (split and scraped) or 2 tsp pure vanilla extract
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp unsalted butter (room temperature)
- Pinch of salt
Instructions:
- Infuse the Milk:
In a medium saucepan, combine the milk and vanilla bean (or extract). Heat over medium heat until small bubbles form around the edges, but do not boil. Remove from heat and let it sit for 10 minutes to infuse. - Prepare the Egg Mixture:
In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth and pale yellow. - Temper the Eggs:
Slowly pour the warm milk into the egg mixture while whisking continuously to prevent curdling. This process tempers the eggs and ensures a smooth custard. - Cook the Pastry Cream:
Return the mixture to the saucepan and cook over medium heat, whisking constantly. The mixture will thicken in 3-5 minutes. Be sure to reach the edges of the pan to prevent scorching. - Finish with Butter:
Once thickened, remove the pastry cream from the heat and whisk in the butter until fully incorporated, giving the cream a glossy finish. - Cool the Cream:
Transfer the pastry cream to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until ready to use.