Ingredients
- 2 cups whole milk
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- Pinch of salt
Instructions
- Heat the milk: In a medium saucepan, heat the whole milk over medium heat. If using a vanilla bean, split it and scrape out the seeds, adding both the seeds and pod to the milk. Bring it to a simmer, but do not let it boil. Remove from heat once it’s hot and fragrant.
- Whisk egg yolks and sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Temper the egg mixture: Gradually pour about half of the hot milk into the egg mixture, whisking constantly to temper the eggs (this prevents them from scrambling). Then slowly whisk the tempered egg mixture back into the saucepan with the remaining milk.
- Cook the cream: Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and begins to boil. Continue cooking for another 1-2 minutes to ensure the cornstarch is fully activated and the cream is thick.
- Finish the pastry cream: Remove from heat, discard the vanilla pod (if used), and whisk in the butter and a pinch of salt until smooth and glossy.
- Chill: Transfer the pastry cream to a bowl, cover with plastic wrap (press it directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours or until completely cool.
Enjoy this rich, velvety pastry cream in your favorite pastries or as a filling for tarts, cakes, or éclairs!