Ingredients:
- 480 ml (2 cups) whole milk
- 100 g (1/2 cup) granulated sugar, divided
- 1 vanilla bean (or 1 tsp vanilla extract)
- 5 large egg yolks
- 30 g (1/4 cup) cornstarch
- 30 g (2 tbsp) unsalted butter, finely chopped
Instructions:
Prepare the Milk Mixture: In a medium saucepan, combine 240 ml (1 cup) of whole milk with 50 g (1/4 cup) granulated sugar. Split the vanilla bean lengthwise and scrape the seeds into the milk. If using vanilla extract, add it later. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
Whisk the Egg Mixture: In a separate bowl, whisk together the egg yolks, remaining 50 g (1/4 cup) sugar, and cornstarch until light and creamy, about 2-3 minutes.
Temper the Eggs: Gradually whisk about one-third of the hot milk mixture into the egg mixture to temper the eggs. This prevents curdling. Return the tempered egg mixture to the saucepan with the remaining milk, whisking continuously.
Cook the Pastry Cream: Heat the mixture over medium heat, whisking constantly, until it thickens and bubbles. Cook for 1-2 minutes after boiling to ensure the cornstarch is fully cooked. Remove from heat and whisk in the butter and vanilla extract (if not using a vanilla bean).
Strain and Chill: Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled.
Tips for Success:
Use fresh, high-quality ingredients for the best flavor and texture. Whisk continuously to avoid lumps and ensure a smooth consistency. Strain the cream for a silky texture, and cool it properly to maintain its quality.
Variations:
Chocolate Pastry Cream: Stir 4 oz (113 g) chopped dark chocolate into the hot pastry cream until melted and smooth.
Coffee Pastry Cream: Dissolve 2 tbsp instant coffee granules into the heated milk mixture before tempering the eggs.
Serving Suggestions:
Pipe into éclairs or cream puffs for a classic French dessert. Use as a rich layer in cakes or fill pre-baked tart shells and top with fresh fruits for a stunning presentation.
Mastering pastry cream opens up a world of dessert possibilities. Its creamy texture and rich flavor elevate any pastry, making it a must-have recipe for every baker. Enjoy the versatility and deliciousness of the perfect pastry cream!
