Description
This classic vanilla pastry cream recipe creates a smooth, rich, and creamy custard perfect for filling pastries, tarts, and cakes. Made with whole milk, egg yolks, sugar, cornstarch, and a hint of vanilla, it’s cooked gently on the stovetop to achieve the perfect velvety texture.
Ingredients
Scale
Pastry Cream Ingredients
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Instructions
- Heat the Milk: Pour the whole milk into a medium-sized saucepan and add the vanilla extract. Place over medium heat and warm the milk until it is steaming but not boiling.
- Prepare the Egg Mixture: In a medium bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth and well combined.
- Temper the Eggs: Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to gently raise the temperature of the yolks and prevent curdling.
- Combine Mixtures: Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously to mix thoroughly.
- Cook Until Thickened: Return the saucepan to medium heat and cook the mixture, whisking constantly, until it begins to thicken and reaches a boil.
- Boil Briefly: Allow the mixture to boil for 1-2 minutes while whisking constantly to ensure the custard thickens fully and does not stick to the pan.
- Add Butter: Remove the saucepan from heat and whisk in the unsalted butter until completely melted and incorporated for extra richness and shine.
- Cool the Pastry Cream: Transfer the pastry cream to a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate: Let the cream cool at room temperature for 10 minutes, then refrigerate for at least 2 hours to chill and set before using.
Notes
- Tempering the eggs is crucial to avoid curdling and achieve a smooth custard.
- Pressing plastic wrap onto the surface prevents a thick skin from forming as it cools.
- Pastry cream can be stored in the refrigerator for up to 3 days.
- Use whole milk for the creamiest texture; low-fat milk will result in a thinner cream.
- If a thicker consistency is needed, increase cornstarch by 1 tablespoon.
