Description
This classic pastry cream recipe yields a rich, velvety custard perfect for filling cakes, pastries, and tarts. Made with whole milk, egg yolks, sugar, cornstarch, and infused with vanilla, this creamy dessert base is gently cooked on the stovetop to achieve a smooth, pudding-like texture that’s both indulgent and versatile.
Ingredients
Scale
Pastry Cream Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon vanilla extract
Instructions
- Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt until evenly mixed.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until they are well combined and slightly thickened, preparing them for tempering.
- Add Milk to Dry Mix: Gradually pour the whole milk into the saucepan with the dry ingredients, whisking continuously to fully dissolve the sugar and cornstarch into the milk.
- Heat Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer, whisking constantly to prevent lumps and ensure an even texture.
- Temper Eggs: Slowly add a small amount of the hot milk mixture to the egg yolks while whisking vigorously. This step tempers the eggs, preventing curdling when added back to the heat.
- Combine Egg Mixture: Gradually pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture, whisking constantly to blend thoroughly.
- Cook Until Thickened: Continue cooking the mixture over medium heat, whisking steadily. As it reaches a boil, the custard will thicken to a pudding-like consistency, usually within 1-2 minutes. Remove from heat immediately.
- Add Butter and Vanilla: Stir in the unsalted butter pieces and vanilla extract until the butter is fully melted and incorporated, creating a smooth, glossy cream.
- Cool and Cover: Pour the pastry cream into a clean bowl and cover tightly with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
- Chill: Let the pastry cream cool to room temperature, then refrigerate for at least 2 hours to set and enhance flavor before use.
Notes
- Tempering the eggs is crucial to avoid scrambling; add the hot milk slowly while whisking vigorously.
- Do not stop whisking while cooking to prevent lumps and scorching at the bottom.
- Covering the cream with plastic wrap touching the surface prevents a thick skin from forming during cooling.
- Use whole milk for the richest, creamiest texture; reduced-fat milks will yield thinner custard.
- Pastry cream can be stored in the refrigerator for up to 3 days.
