Ingredients

The following ingredients have 4 Servings
  • 2 egg yolks
  • 3 tablespoons cornstarch
  • 1 1/2 cups whole milk ((divided, can use heavy cream))
  • 1/4 cup granulated sugar ((can double for sweeter cream))
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Instruction

  • Fill a large bowl halfway with ice and cold water. Be sure the bowl is big enough to fit the bowl your finished pastry cream will be in. Set aside.
  • Whisk together the egg yolks, cornstarch, and 1/2 cup of the milk in a medium bowl and set aside.
  • Combine the remaining 1 cup of milk, sugar and vanilla extract in a saucepan over medium heat. Bring to a simmer, stirring frequently.
  • Temper the egg mixture by drizzling a very small amount of the hot milk into the egg mixture while whisking. Very gradually add the remaining milk mixture until all of the milk is whisked into the eggs.
  • Pour the mixture back into the saucepan and place back on the heat whisking constantly.
  • As the mixture begins to thicken, whisk more vigorously. If you start to get lumps, remove the pot from the heat and whisk to break them up.
  • Bring the mixture to a “boil.” You should have bubbles that rise and pop in the center of the mixture as you are whisking.
  • Remove the pot from the heat and taste a small amount. If it has a starchy taste or feel to it, return it to the heat for a few more seconds. The final cream should be thick, smooth and taste like vanilla.
  • Whisk in the butter until melted and well blended.
  • Strain the pastry cream through a fine sieve into a clean bowl. This will remove any small pieces of cooked egg that may have formed. Place the bowl into the ice bath.
  • Allow to cool about 5 minutes, then cover with plastic wrap. When wrapping pastry cream, the plastic wrap should touch the top of the cream to prevent a skin from forming.
  • Chill in the refrigerator. Once chilled, the pastry cream should set.
  • Chilled pastry cream can now be used as desired. If your pastry cream has chilled to the point of coagulation (thick like a jello), allow it to sit at room temperature for about 30 minutes before using.