Classic Pastry Cream

Ingredients

• 4 Egg yolks (Separated from the whites)
• 160 g Sugar
• 55 g Cornstarch (Corn flour)
• 500 ml Whole milk (Warm)
• White vanilla essence (To taste)

Steps

1. 1

   Place the 4 egg yolks and the sugar in a saucepan or heatproof bowl. Whisk until the mixture is well combined and slightly lighter in color.

2. 2

   Add the cornstarch and mix again until smooth and lump-free.

3. 3

   Gradually add the warm milk while mixing continuously to prevent lumps from forming.

4. 4

   Place the mixture over medium heat and cook, stirring constantly with a whisk or spatula, until it begins to thicken and has a creamy, stable texture.

5. 5

   Turn off the heat as soon as the cream thickens. Add the white vanilla essence to taste and mix until fully incorporated.

6. 6

   Transfer the cream to a clean bowl. Cover the surface directly with plastic wrap, pressing it against the cream to prevent a skin from forming.

7. 7

   Let cool before using it to fill layer cakes, cakes, or any other dessert.

Notes

For a smoother texture after cooling, whisk the cream again before using it. Keep it refrigerated and use it cold as a filling.

Nutrition per serving

• dessert
• baking
• filling
• pastry cream
• French
• vegetarian
• for sale