Ingredients:
- 2 cups whole milk
- 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp unsalted butter, cut into small pieces
- 1/4 cup heavy cream, whipped to soft peaks (optional, for added richness)
Instructions:
- Infuse the Milk:
- Pour the milk into a medium saucepan. If using a vanilla bean, add the split bean and seeds. If using vanilla extract, wait to add it later.
- Heat the milk over medium heat until it starts to simmer. Avoid boiling.
- Remove from heat and let sit for 10-15 minutes to infuse the vanilla flavor.
- Prepare the Egg Mixture:
- In a medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale, about 2-3 minutes.
- Temper the Eggs:
- Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture, whisking constantly to temper the eggs.
- Gradually pour the tempered egg mixture back into the saucepan with the remaining warm milk, whisking constantly.
- Cook the Pastry Cream:
- Return the saucepan to medium heat.
- Cook, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
- Once thick and smooth, cook for an additional 1-2 minutes to ensure the cornstarch is fully cooked.
- Finish the Pastry Cream:
- Remove from heat and whisk in the butter pieces until melted and incorporated.
- If using vanilla extract, add it now and stir to combine.
- For added richness, gently fold in the whipped heavy cream (optional).
- Strain and Chill:
- Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps and the vanilla bean pod (if used).
- Cover the surface with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until completely chilled and set.
Tips:
- Smooth Texture: Whisking constantly while cooking and straining ensures a silky-smooth texture.
- Flavor Variations: Infuse the milk with a cinnamon stick, coffee beans, or citrus zest for different flavors.
- Storage: Store in the refrigerator for up to 3 days. Stir gently before using to restore smoothness.
Uses:
- Éclairs and Cream Puffs: Pipe into choux pastry shells for a classic treat.
- Fruit Tarts: Fill a pre-baked tart shell and top with fresh fruit.
- Layered Cakes: Spread between layers of sponge cake for an indulgent filling.
- Danish Pastries: Use as a filling for flaky Danish pastries.
With this recipe, you’ll create the perfect pastry cream every time, adding a touch of luxury to your homemade desserts. Enjoy!