Pastry Cream
Creamy, velvety and rich, this classic pastry cream recipe is a must-have for any baker. Made with simple ingredients like milk, sugar, and egg yolks, this luxurious custard is perfect for filling cakes, pastries, or simply enjoying by the spoonful. Master the art of creating this luscious cream and elevate your desserts to a whole new level with its smooth texture and delightful vanilla flavor. A versatile and essential recipe that will surely become a staple in your kitchen!
— Constant Cookbook
Ingredients
- 1 cup milk
- 1/4 cup sugar
- 1 1/2 Tbs. cornstarch
- Pinch of salt
- 2 egg yolks, lightly beaten
- 2 Tbs. unsalted butter
- 1 tsp. vanilla extract
Instructions
- Bring the milk to a simmer in a heavy-bottomed saucepan. Meanwhile, in a mixing bowl, stir together the sugar, cornstarch and salt. Gradually add the hot milk to the sugar mixture, whisking constantly. Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7 to 10 minutes. Whisk in the egg yolks, then cook, stirring, until slightly thicker, about 2 minutes more. Remove the saucepan from the heat and stir in the butter.
- Let cool to room temperature, stirring occasionally. Add the vanilla, cover and refrigerate until thoroughly chilled. Pastry cream will keep in the refrigerator, tightly covered, for up to 3 days.
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