pastry cream secret recipe

 

Ingredients:

1 liter (4 cups) whole milk

5 tbsp cornstarch

4 egg yolks

¾ cup (150g) granulated sugar

2 tsp vanilla extract (or 1 vanilla bean)

2 tbsp unsalted butter (optional, for extra creaminess)

Instructions:

1. Heat the Milk: In a saucepan, heat the milk over medium heat. If using a vanilla bean, split it open, scrape the seeds into the milk, and add the pod. Heat until steaming but not boiling.

2. Mix Dry Ingredients: In a bowl, whisk sugar and cornstarch together.

3. Whisk Yolks: Add egg yolks to the sugar mixture and whisk until smooth and pale.

4. Temper the Eggs: Slowly pour half of the warm milk into the egg mixture, whisking constantly.

5. Cook the Cream: Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until thickened.

6. Add Butter & Vanilla: Remove from heat, stir in butter and vanilla extract (if using extract instead of a vanilla bean).

7. Cool: Strain through a sieve if needed for extra smoothness. Cover with plastic wrap touching the surface and let cool completely before using.

Let me know if you need variations or tips!