- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Preparing the Milk Mixture
In a medium saucepan, heat the whole milk over medium heat until it just starts to simmer.
In a separate bowl, whisk together the granulated sugar, cornstarch, and salt until well combined.
Tempering the Eggs
In a heatproof bowl, whisk the egg yolks until smooth.
Slowly pour about half of the hot milk into the egg yolks, whisking continuously to temper the eggs.
This prevents them from curdling.
Cooking the Pastry Cream
Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
Place the saucepan back on the heat and continue whisking until the mixture thickens and comes to a boil.
This should take about 2-3 minutes.
Adding Butter and Vanilla
Once the pastry cream has thickened, remove it from the heat.
Add the unsalted butter and vanilla extract, stirring until the butter is fully melted and the mixture is smooth.
Straining and Cooling
To ensure a smooth texture, strain the pastry cream through a fine-mesh sieve into a clean bowl.
Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming.
Allow the pastry cream to cool at room temperature before refrigerating for at least 2 hours or until completely chilled.
Serve or Use
Once chilled, your pastry cream is ready to be used as a filling for cakes, tarts, or pastries.
Enjoy the rich and velvety goodness of homemade pastry cream!