Pastry Cream Secret Recipe

INGREDENT

• 2 cups (500 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 4 large egg yolks
• 2 tbsp (30 g) unsalted butter
• 1 tsp vanilla extract (or 1 vanilla bean)
• Pinch of salt

Instructions

1. Heat the Milk:
   In a saucepan over medium heat, warm the milk until it’s steaming (not boiling). If using a vanilla bean, split it, scrape the seeds into the milk, and add the pod too.
2. Mix Yolks & Dry Ingredients:
   In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth.
3. Temper the Eggs:
   Slowly pour about half of the hot milk into the egg mixture while whisking constantly to prevent scrambling.
4. Combine & Thicken:
   Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly until the mixture thickens and starts to bubble—this takes about 2–3 minutes.
5. Finish the Cream:
   Remove from heat. Remove the vanilla pod if used. Stir in the butter and vanilla extract (if not using a vanilla bean).
6. Cool & Store:
   Pour into a bowl, press plastic wrap directly onto the surface to prevent a skin, and let cool completely in the fridge.

Secret Tips:

• Strain through a fine mesh sieve for extra smoothness.
• Use high-quality vanilla for the best flavor.
• Can be stored in the fridge for up to 3 days.

Would you like a chocolate or fruit version too?