Ingredients:
- 1 quart whole milk
- 1 vanilla bean, split and seeds scraped
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 large egg yolks
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Instructions:
- Scald the Milk:
- In a medium saucepan, combine the milk and vanilla bean. Heat over medium heat until the milk begins to simmer but does not boil. Remove from heat and set aside.
- Whisk Dry Ingredients:
- In a medium bowl, whisk together the sugar, cornstarch, egg yolks, and salt until smooth and pale yellow.
- Temper the Eggs:
- Slowly whisk a small amount of the hot milk into the egg yolk mixture to temper it. This prevents the eggs from scrambling when added to the hot milk.
- Combine Wet and Dry Ingredients:
- Gradually whisk the tempered egg mixture into the remaining hot milk. Return the mixture to the saucepan over medium heat.
- Cook the Pastry Cream:
- Cook, stirring constantly with a whisk, until the mixture thickens and bubbles. This will take about 5-7 minutes.
- Remove from Heat and Add Butter:
- Remove the saucepan from the heat and whisk in the butter, one piece at a time, until melted and incorporated.
- Strain and Cool:
- Strain the pastry cream through a fine-mesh sieve to remove any lumps.
- Transfer the pastry cream to a clean bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate until chilled.
Tips for the Perfect Pastry Cream:
- Quality Ingredients: Use high-quality milk and eggs for the best flavor.
- Constant Stirring: Stirring constantly prevents lumps and ensures even cooking.
- Temperature Control: Don’t let the mixture boil, as it can cause the eggs to scramble.
- Chilling Time: Chill the pastry cream completely before using it in recipes.
- Flavor Variations: Add extracts like almond or hazelnut, or spices like cinnamon or nutmeg, for different flavor profiles.
This rich and creamy pastry cream is the perfect base for many desserts, including éclairs, cream puffs, and tarts. Enjoy!