Description
A classic Vanilla Pastry Cream recipe that is rich, smooth, and perfect for filling cakes, pastries, and tarts. This creamy custard is made by gently cooking a mixture of milk, egg yolks, sugar, cornstarch, and butter with vanilla extract, resulting in a luscious dessert cream that chills perfectly for a firm yet silky 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 Milk and Vanilla: Pour the whole milk and vanilla extract into a medium-sized saucepan. Place over medium heat and warm the mixture until it is steaming but not boiling.
- Mix Egg Yolks Mixture: While the milk heats, whisk together the egg yolks, granulated sugar, cornstarch, and salt in a medium bowl until smooth and well combined.
- Temper the Eggs: Gradually pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the yolks, preventing them from curdling.
- Combine Mixtures: Slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously to combine.
- Cook to Thicken: Continue cooking the mixture over medium heat, whisking constantly, until it begins to thicken and comes to a boil.
- Boil Briefly: Allow the mixture to boil for 1-2 minutes while whisking continuously to prevent sticking and to activate the thickening properties of the cornstarch.
- Add Butter and Blend: Remove the saucepan from heat and whisk in the unsalted butter until fully melted and incorporated for a smooth and rich texture.
- Prevent Skin Formation: Transfer the pastry cream to a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming as it cools.
- Cool and Refrigerate: Let the pastry cream cool at room temperature for about 10 minutes, then refrigerate for at least 2 hours to set before using.
Notes
- Tempering the eggs is essential to prevent scrambling and achieve a smooth consistency.
- Whisk continuously while cooking to avoid lumps and sticking at the bottom of the pan.
- Pressing plastic wrap directly on the surface prevents a thick, unappealing skin from forming.
- This pastry cream can be stored covered in the refrigerator for up to 3 days.
- For an extra smooth texture, strain the pastry cream through a fine sieve before chilling.
