Perfect Pastry Cream Recipe

Instructions:

1. Prepare the Milk Mixture:
   • In a medium saucepan, combine the milk with half the sugar (¼ cup).
   • If using a vanilla bean, split it and scrape the seeds into the milk. For vanilla extract, add it later.
   • Heat the mixture over medium heat, stirring occasionally until the sugar dissolves and the mixture simmers.
2. Prepare the Egg Mixture:
   • In a separate bowl, whisk the egg yolks with the remaining sugar (¼ cup) and cornstarch until pale and creamy (about 2 minutes).
3. Temper the Eggs:
   • Gradually pour about one-third of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
   • Slowly return the tempered egg mixture to the saucepan with the remaining hot milk.
4. Cook the Pastry Cream:
   • Stir the mixture continuously over medium heat until it thickens and starts to bubble (2-3 minutes).
   • Once it begins to boil, cook for an additional 1-2 minutes to fully cook the cornstarch.
5. Add Butter and Vanilla:
   • Remove the saucepan from heat. Stir in the butter and, if using, vanilla extract.
6. Strain and Cool:
   • Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
   • Press plastic wrap directly onto the surface to prevent a skin from forming.
   • Let it cool to room temperature, then refrigerate until chilled (about 2 hours).

Tips for Success:

• Use fresh ingredients to enhance the texture and flavor.
• Whisk constantly while cooking to avoid lumps.
• Strain the cream for a smooth and silky texture.
• Cool properly with plastic wrap on the surface to prevent skin formation.

Variations:

• Chocolate Pastry Cream: Stir 4 oz (113 g) of chopped dark chocolate into the hot pastry cream until melted.
• Coffee Pastry Cream: Dissolve 2 tsp of instant coffee granules in the warm milk mixture before adding it to the eggs.