This silky smooth pastry cream is perfect for filling tarts, cakes, or pastries. It has a rich vanilla flavor with just the right amount of sweetness and a creamy texture. Use it in éclairs, fruit tarts, or as a filling for layered cakes. Here’s the secret to making it perfect every time.
Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 cup unsalted butter (cut into pieces)
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions:
- Heat the milk: In a medium saucepan, heat the milk over medium heat until it just starts to simmer. Do not let it boil.
- Mix egg yolks and dry ingredients: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until smooth.
- Temper the eggs: Slowly pour half of the hot milk into the egg mixture, whisking constantly to avoid curdling. Then pour this mixture back into the saucepan with the remaining milk.
- Thicken the cream: Return the saucepan to medium heat and continue whisking until the mixture thickens and starts to bubble. Cook for an additional 1-2 minutes to ensure the starch is fully cooked.
- Add butter and vanilla: Remove the pan from heat and whisk in the butter and vanilla extract until fully incorporated and smooth.
- Cool the pastry cream: Pour the pastry cream into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours before using.
Enjoy your rich and creamy pastry cream!