Pastry Cream
A rich and versatile pastry cream that serves as an ideal base for many desserts, from éclairs to fruit tarts. Its velvety texture and indulgent flavor make it a must-try for any sweet tooth.
Ingredients
Main Ingredients
- 1 cup milk (whole or 2%)
- 1 cup heavy whipping cream
- 2/3 cup granulated sugar
- 5 large egg yolks (room temperature)
- 1/2 tablespoon all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons salted butter
- 1/2 teaspoon pure vanilla extract
Instructions
Preparation
- In a medium saucepan, whisk together ½ cup milk, heavy cream, and granulated sugar. Let the mixture heat over medium, stirring until steam rises, but do not let it boil. Remove from heat.
- In a separate bowl, whisk together the egg yolks, flour, cornstarch, and the remaining ½ cup milk until smooth.
- Temper the eggs by whisking in a few tablespoons of the hot milk mixture. Once combined, strain back into the saucepan.
- Cook over medium heat, stirring constantly until the mixture simmers and thickens, about one minute. Remove from heat.
- Strain the custard into a bowl set over an ice bath to cool quickly while retaining texture. Stir in the salted butter and vanilla extract.
- Press plastic wrap directly onto the surface of the cream before refrigerating. Chill for 2-3 hours until set.
Notes
Serve pastry cream in various desserts or on its own. Avoid overheating the milk mixture to prevent curdling.