Pastry Cream Secret Recipe

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar, divided
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, heat the milk and half of the sugar over medium heat until it just starts to steam. Do not boil.
2. In a separate bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt until smooth and pale.
3. Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
4. Gradually whisk the tempered egg mixture back into the saucepan with the remaining milk.
5. Continue cooking over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
6. Remove from heat and stir in the butter and vanilla extract until smooth.
7. Pour the pastry cream into a clean bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming.
8. Let cool to room temperature, then refrigerate until fully chilled.
9. Whisk before using to ensure smoothness.

Secret Tip: For extra silky pastry cream, strain it through a fine mesh sieve before chilling.

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