Ingredients
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar
- 4 large egg yolks
- ¼ cup (30 g) cornstarch
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract (or vanilla bean paste for a richer flavor)
- 2 tablespoons (30 g) unsalted butter, cut into small pieces
Optional for extra depth:
- 1 teaspoon dark rum or 1 tablespoon Grand Marnier (optional)
- Zest of ½ lemon (optional)
Instructions
- In a medium saucepan, heat the milk over medium heat until just beginning to steam—don’t boil. Remove from heat.
- In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale.
- Slowly pour a bit of the hot milk into the egg mixture while whisking constantly (this tempers the eggs). Then gradually whisk in the rest.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and bubbles—about 2–4 minutes.
- Once thickened, remove from heat and whisk in the butter and vanilla (plus optional flavorings, if using).
- Pour the pastry cream through a fine mesh sieve into a clean bowl to ensure smoothness.
- Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before using.
Would you like a version of this recipe that’s dairy-free or made with less sugar?