This rich and velvety pastry cream is the perfect filling for cakes, tarts, or éclairs. The secret lies in a blend of ingredients that add depth and smoothness to its texture, resulting in an irresistible creamy treat.
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (optional, for a nutty flavor boost)
- Pinch of salt
Instructions
- Heat the milk: In a medium saucepan, heat the milk over medium heat until it just starts to simmer. Remove from heat.
- Whisk the egg mixture: In a bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt until smooth and pale.
- Temper the eggs: Slowly pour the hot milk into the egg mixture while whisking constantly to prevent the eggs from curdling.
- Cook the cream: Pour the mixture back into the saucepan and return to medium heat. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency (about 3–4 minutes).
- Add butter and flavoring: Remove from heat and stir in butter, vanilla extract, and almond extract (if using) until smooth.
- Cool the cream: Transfer the pastry cream to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours or until chilled.
Pro Tip: For an even smoother and creamier texture, pass the pastry cream through a fine-mesh sieve before cooling.
Feel free to make adjustments to personalize this recipe!