Pastry Cream

Pastry Cream

Ingredients:

• 1 liter (4 cups) whole milk
• 5 tbsp cornstarch
• 4 egg yolks
• 1 cup granulated sugar
• 1 tsp vanilla extract (or vanilla bean if preferred)
• 2 tbsp unsalted butter (optional, for extra richness)

Instructions:

1. Heat the Milk: In a saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil.
2. Mix Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar together until pale and thick.
3. Add Cornstarch: Add the cornstarch to the egg yolk mixture and whisk until fully combined and smooth.
4. Temper the Egg Mixture: Gradually add a small amount of the hot milk to the egg mixture, whisking constantly to temper the eggs and prevent curdling.
5. Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Continue to cook for another 1-2 minutes.
6. Add Flavor and Butter: Remove from heat. Stir in the vanilla extract and butter, if using, until smooth.
7. Cool: Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface of the cream (to prevent a skin from forming), and refrigerate until fully chilled and set.

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