Pastry cream, also known as crème pâtissière, is a smooth, creamy custard that serves as the heart of many classic desserts like éclairs, cream puffs, tarts, and cakes. This secret recipe ensures a rich, velvety texture and deep vanilla flavor, making it the ultimate filling for pastries. Perfectly thick, glossy, and luscious, this homemade pastry cream beats any store-bought version, delivering a professional bakery-quality taste right from your kitchen.
Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- A pinch of salt
Instructions:
- In a medium saucepan, heat the milk over medium heat until small bubbles appear around the edges but do not let it boil.
- In a separate bowl, whisk together sugar, egg yolks, cornstarch, and salt until smooth and pale in color.
- Slowly pour half of the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Pour the tempered mixture back into the saucepan with the remaining milk.
- Continue whisking over medium heat until the cream thickens and starts to bubble gently. This will take about 2–3 minutes.
- Once thickened, remove from heat and whisk in butter and vanilla extract until smooth and glossy.
- Transfer the cream to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 2 hours before using.
