Description
This classic Vanilla Pastry Cream recipe yields a rich and creamy custard perfect for filling pastries, cakes, and tarts. Made with whole milk, egg yolks, sugar, cornstarch, and infused with pure vanilla extract, this smooth and luscious cream is cooked gently on the stovetop and finished with a touch of butter for a velvety texture.
Ingredients
Scale
Pastry Cream Ingredients
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Instructions
- Heat the Milk: Pour the whole milk into a medium-sized saucepan and add the vanilla extract. Place over medium heat and warm the milk until it is steaming but not boiling.
- Whisk Egg Mixture: In a medium bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth and well combined.
- Temper the Eggs: Gradually pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to gently raise the temperature and prevent curdling.
- Combine Mixtures: Slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously to fully incorporate.
- Thicken the Cream: Cook the mixture over medium heat, whisking constantly, until it begins to thicken and comes to a boil.
- Boil Briefly: Allow the mixture to boil gently for 1-2 minutes, continuing to whisk to prevent sticking or burning.
- Add Butter: Remove the saucepan from the heat and whisk in the unsalted butter until fully melted and incorporated, enhancing the cream’s richness and texture.
- Cool and Cover: Transfer the pastry cream to a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
- Chill: Let the pastry cream cool at room temperature for about 10 minutes, then refrigerate for at least 2 hours before using to allow it to set properly.
Notes
- Tempering the eggs is crucial to avoid scrambling; add hot milk slowly while whisking.
- Pressing plastic wrap directly on the surface prevents a skin from forming as it cools.
- The pastry cream can be stored in the refrigerator for up to 3 days.
- Use whole milk for the best creamy texture; lower-fat milk will yield a thinner cream.
- This pastry cream works well as a filling for éclairs, cream puffs, tarts, or cakes.
