Here’s a secret recipe for delicious, creamy pastry cream:
Ingredients:
- 2 cups (500 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1 vanilla bean, split lengthwise, seeds scraped (or 1 tsp vanilla extract)
- 6 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter, cut into pieces
Instructions:
- Prepare the Milk:
- In a medium saucepan, combine the milk, half of the sugar, and the vanilla bean (seeds and pod).
- Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for about 10 minutes.
- Mix the Egg Yolks:
- In a medium bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and pale.
- Temper the Eggs:
- Gradually whisk in about half of the hot milk mixture into the egg yolk mixture to temper the eggs (this prevents them from curdling).
- Pour the egg mixture back into the saucepan with the remaining milk.
- Cook the Pastry Cream:
- Return the saucepan to the heat and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Once it reaches a boil, continue to cook and whisk for another 1-2 minutes to cook out the starch.
- Finish the Cream:
- Remove from heat and stir in the butter until fully melted and incorporated.
- If using vanilla extract instead of a vanilla bean, add it now.
- Strain and Chill:
- Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and the vanilla pod.
- Cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until cold, at least 2 hours.
Tips:
- For a richer flavor, you can replace part of the milk with heavy cream.
- For a chocolate variation, add 4 ounces (115 g) of finely chopped chocolate to the hot pastry cream and stir until melted and smooth.
- This pastry cream can be stored in the refrigerator for up to 3 days.
Enjoy your silky, smooth pastry cream in tarts, cakes, or just by the spoonful!