Easy Pastry Cream (Crème Pâtissière)

Ingredients

• 2 cup Whole milk
• 0.5 cup Granulated sugar (divided)
• Salt (pinch)
• 4 Egg yolks (large)
• 3 tbsp Cornstarch
• 2 tbsp Unsalted butter (cold, cubed)
• 1 tbsp Vanilla extract

Steps

1. 1

   In a medium saucepan, combine 2 cups of whole milk, half of the sugar (1/4 cup), and a pinch of salt.

2. 2

   Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to ensure the sugar dissolves. Do not let it reach a rolling boil.

3. 3

   While the milk heats, whisk the 4 egg yolks and the remaining 1/4 cup of sugar in a medium bowl until the mixture is pale and slightly thickened.

4. 4

   Sift the 3 tablespoons of cornstarch into the egg yolk mixture and whisk vigorously until smooth and no lumps remain.

5. 5

   Once the milk is simmering, slowly temper the egg mixture: pour about half a cup of the hot milk into the egg bowl in a thin, steady stream while whisking constantly to prevent the eggs from scrambling.

6. 6

   Pour the tempered egg mixture back into the saucepan with the remaining hot milk.

7. 7

   Cook over medium heat, whisking constantly and vigorously. The mixture will begin to thicken significantly.

8. 8

   Once the pastry cream starts to bubble (look for large 'popping' bubbles), continue to whisk and cook for 1-2 minutes to cook out the starchy taste.

9. 9

   Remove the pan from the heat. Immediately whisk in the 2 tablespoons of cold cubed butter and 1 tablespoon of vanilla extract until the butter is completely melted and the cream is glossy.

10. 10

    For an extra silky texture, strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any small bits of cooked egg.

11. 11

    Cover the surface of the cream directly with plastic wrap, pressing it onto the custard to prevent a skin from forming.

12. 12

    Let the cream cool to room temperature, then refrigerate for at least 2 hours (or until completely chilled and set) before using.

Notes

Storage: Keep refrigerated for up to 3 days. Do not freeze, as the cornstarch structure will break down and become watery upon thawing. Before using, whisk the chilled cream briefly to loosen it up.

Nutrition per serving

• dessert
• pastry cream
• filling
• french
• vegetarian
• baking basics