Ingredients:
- 1 quart whole milk
- 1 vanilla bean, split and seeds scraped
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions:
- Scald the Milk:
- In a medium saucepan, heat the milk and vanilla bean seeds over medium heat until it begins to simmer. Remove from heat and set aside.
- Whisk Dry Ingredients:
- In a medium bowl, whisk together the sugar, flour, cornstarch, egg yolks, and salt until smooth.
- Temper the Eggs:
- Gradually whisk a small amount of the hot milk into the egg yolk mixture to temper it, preventing the eggs from scrambling when added to the hot milk.
- Combine and Cook:
- Return the tempered egg mixture to the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This should take about 5-7 minutes.
- Cook to Desired Thickness:
- Continue cooking and whisking for an additional 1-2 minutes, or until the pastry cream reaches your desired thickness. The longer you cook it, the thicker it will become.
- Add Vanilla Extract:
- Remove the saucepan from the heat and stir in the vanilla extract.
- Strain and Cool:
- Strain the pastry cream through a fine-mesh sieve to remove any lumps. Transfer the strained pastry cream to a clean bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool completely before using or refrigerating.
Tips for Perfect Pastry Cream:
- Quality Ingredients: Use high-quality ingredients, especially fresh eggs and good-quality vanilla extract.
- Temperature Control: Be careful not to overheat the pastry cream, as it can become grainy.
- Constant Stirring: Continuous whisking is crucial to prevent lumps and ensure a smooth texture.
- Cooling Process: Proper cooling is essential to achieve the desired consistency.
- Storage: Store leftover pastry cream in an airtight container in the refrigerator for up to 3 days.
This recipe yields a rich, creamy, and versatile pastry cream that can be used in a variety of desserts, including éclairs, cream puffs, tarts, and cakes. Enjoy!