Pastry Cream Secret Recipe -

Ingredients

Preparation

Step 1: Prepare the Milk and Vanilla

In a medium saucepan, pour in the whole milk.
If using a vanilla bean, split it in half lengthwise, scrape out the seeds, and add both the seeds and the bean pod to the milk.
Heat the milk over medium heat until it is hot but not boiling (just before simmering). If using vanilla extract, add it later in step 3.

Step 2: Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and slightly lightened in color.

Step 3: Temper the Egg Mixture

Once the milk is hot, slowly pour about a cup of the hot milk into the egg yolk mixture while whisking constantly to prevent curdling (this is called tempering).
Gradually whisk the egg mixture back into the saucepan with the remaining milk, combining it slowly and gently.

Step 4: Cook the Cream

Return the saucepan to the heat, and cook the mixture over medium heat, whisking constantly until it thickens. This will take about 3-5 minutes.
Once thickened, continue to whisk for another minute to ensure the cornstarch is fully cooked and the mixture is smooth.

Step 5: Finish the Pastry Cream

Once the cream has thickened to a custard-like consistency, remove it from the heat.
If using vanilla extract, add it now. Remove the vanilla bean pod if you used it.
Stir in the butter and a pinch of salt until smooth.

Step 6: Cool the Pastry Cream

Transfer the pastry cream to a clean bowl and cover the surface with plastic wrap, pressing the wrap directly onto the cream to prevent a skin from forming.
Let it cool to room temperature, then refrigerate it for at least 2 hours or until fully chilled.

Tips for Success

Constant Whisking: Make sure to whisk constantly while cooking the cream to prevent it from forming lumps.
Tempering the Eggs: Always temper the egg yolks slowly with hot milk to prevent scrambling.
Silky Texture: The butter at the end gives the pastry cream a silky, smooth finish.
Straining (Optional): If you prefer an ultra-smooth cream, you can strain it through a fine-mesh sieve to remove any bits of cooked egg.

Variations

Chocolate Pastry Cream: Add 4 ounces of finely chopped dark chocolate to the hot milk and whisk until melted before tempering the eggs.
Coffee Pastry Cream: Dissolve 1 tablespoon of instant coffee granules in the hot milk for a rich coffee flavor.
Lemon Pastry Cream: Add 1 tablespoon of fresh lemon zest to the hot milk for a citrus twist.

Why You’ll Love This Pastry Cream

Versatile: Perfect for filling tarts, pastries, éclairs, cream puffs, or even as a layer in cakes.
Rich and Velvety: This recipe gives you a thick, silky, and flavorful pastry cream every time.
Homemade Goodness: With simple ingredients, you’ll create a professional-quality pastry cream at home.

Enjoy your delicious, homemade pastry cream! 🍰