Description
A classic pastry cream recipe that yields a smooth, creamy custard perfect for filling cakes, tarts, and pastries. This rich yet light cream is flavored with vanilla and thickened with cornstarch, making it a versatile staple in many desserts.
Ingredients
Pastry Cream Ingredients
- 500 ml milk
- 4 egg yolks
- 100 g sugar
- 40 g cornstarch
- 1 tsp vanilla extract
Instructions
- Heat the milk: In a saucepan, gently heat the milk along with the vanilla extract over medium heat until it is almost boiling. Remove from heat once bubbles start to form around the edges.
- Mix egg yolks and dry ingredients: In a separate bowl, vigorously whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and pale.
- Temper the eggs: Slowly pour a small amount of the hot milk into the egg yolk mixture while continuously whisking to prevent curdling and gently raise the temperature of the eggs.
- Combine and thicken: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Cook over medium heat, stirring constantly with a whisk or spatula, until the mixture thickens and comes to a gentle boil. Continue cooking for about 1-2 minutes to activate the cornstarch fully.
- Cool the pastry cream: Transfer the thickened pastry cream to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Cool to room temperature, then refrigerate until ready to use.
Notes
- Ensure constant stirring during cooking to avoid lumps and prevent the cream from sticking to the pan.
- Covering the cream with plastic wrap directly on the surface is crucial to avoid a skin forming.
- Use whole milk for richer flavor and creaminess.
- Pastry cream can be stored in the refrigerator for up to 2 days.
- If lumps form, strain the pastry cream before cooling.
