Description
This classic Pastry Cream recipe delivers a rich, smooth custard perfect for filling cakes, pastries, and tarts. Made with whole milk, eggs, and vanilla, it offers a luscious texture and delightful vanilla flavor, thickened with cornstarch for that perfect consistency.
Ingredients
Scale
Pastry Cream Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon vanilla extract
Instructions
- Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt to ensure they are evenly mixed.
- Whisk Egg Yolks: In a separate bowl, beat the egg yolks until they become slightly thickened and completely combined for a smooth texture.
- Add Milk to Dry Ingredients: Gradually pour the milk into the saucepan with the dry ingredients, whisking continuously to dissolve the powdery ingredients into the liquid without lumps.
- Heat the Mixture: Place the saucepan on medium heat and bring the mixture to a gentle simmer while constantly whisking to prevent lumps and sticking.
- Temper the Eggs: Slowly add a small amount of the hot milk mixture into the egg yolks while whisking rapidly to temper the eggs and avoid curdling.
- Combine Egg Mixture with Milk: Gradually pour the tempered eggs back into the saucepan with the rest of the milk while whisking constantly to incorporate everything smoothly.
- Cook Until Thickened: Continue cooking over medium heat, whisking constantly until the mixture thickens and comes to a boil, then cook for an additional 1-2 minutes until it reaches a pudding-like consistency.
- Add Butter and Vanilla: Remove the saucepan from heat and whisk in the butter and vanilla extract until the butter is fully melted and blended into the cream.
- Cover and Cool: Transfer the pastry cream to a clean bowl and cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.
- Chill: Let the pastry cream cool to room temperature, then refrigerate for at least 2 hours before using to set and develop its flavors.
Notes
- Make sure to whisk constantly while heating to prevent lumps or scorching.
- Tempering the eggs is crucial to avoid cooking scrambled eggs in the custard.
- Covering the surface with plastic wrap prevents a skin from developing on the pastry cream.
- For best results, use the pastry cream within 3-4 days when stored refrigerated.
- This pastry cream can be flavored with other extracts or liqueurs to customize your desserts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert Filling
- Method: Stovetop
- Cuisine: French
