How to Make the Best Pastry Cream

Pastry cream, or crème pâtissière, is a classic French custard used in a variety of desserts like éclairs, tarts, and cream puffs. It’s rich, smooth, and versatile. Here’s a basic recipe for you:

Ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract (or 1 vanilla bean)

Instructions:

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. If you’re using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk. Remove from heat and let it steep for about 10 minutes. If you’re using vanilla extract, you’ll add it later.
2. Mix the Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
3. Add the Cornstarch: Whisk the cornstarch into the egg yolk mixture until it’s fully combined.
4. Temper the Egg Mixture: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from curdling.
5. Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly. Cook over medium heat, continuing to whisk, until the mixture thickens and starts to bubble. This should take about 1-2 minutes. Be sure to cook it thoroughly to eliminate the raw cornstarch taste.
6. Finish the Cream: Remove the saucepan from heat. If you used a vanilla bean, remove it now. Stir in the butter until melted and fully incorporated. If using vanilla extract, stir it in at this point.
7. Cool: Transfer the pastry cream to a bowl, cover the surface with plastic wrap (pressing it directly onto the surface of the cream to prevent a skin from forming), and let it cool to room temperature. Chill in the refrigerator until you’re ready to use it. It will keep for up to 3 days in the fridge.

Enjoy your pastry cream! It’s perfect for filling pastries, tarts, or even as a layer in cakes.