Ingredients :
2 cups (500 ml) whole milk
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
4 large egg yolks
1/2 cup (100 g) granulated sugar, divided
1/4 cup (30 g) cornstarch
2 tablespoons (30 g) unsalted butter, cut into small pieces
Directions :
1. Heat the Milk:
• In a medium saucepan, combine the milk with half of the sugar (1/4 cup) and the split vanilla bean (if using). Heat over medium heat until the mixture is hot and just starting to simmer. If using vanilla extract, add it at the end.
2. Whisk the Yolks:
• While the milk is heating, whisk together the egg yolks, the remaining sugar (1/4 cup), and the cornstarch in a medium bowl until smooth and pale.
3. Temper the Eggs:
• Slowly pour the hot milk mixture into the egg yolk mixture while continuously whisking. This step is called tempering and prevents the eggs from curdling.
4. Thicken the Mixture:
• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Once boiling, cook for another 1-2 minutes to ensure the cornstarch is fully cooked out and the cream is thick.
5. Add Butter:
• Remove from heat and whisk in the butter pieces until fully melted and incorporated. If you used a vanilla bean, remove it at this stage. If using vanilla extract, add it now and mix well.
6. Cool the Pastry Cream:
• Pour the pastry cream into a bowl. To prevent a skin from forming on the surface, place a piece of plastic wrap directly on top of the cream. Let it cool to room temperature, then refrigerate until fully chilled, at least 2 hours.
Notes:
Storing: Pastry cream can be stored in the refrigerator for up to 3 days.
Usage: This cream is perfect for filling éclairs, tarts, and other pastries, or as a layer in cakes and trifles.
Enjoy!