Ingredients
- 2 cups (480 ml) whole milk (or half-and-half for extra richness)
- 1/2 cup (100 g) granulated sugar (adjust to taste)
- 4 large egg yolks (room temperature)
- 1/4 cup (30 g) cornstarch (or a mix of cornstarch and flour for stability)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter , softened
- 1 teaspoon pure vanilla extract (or vanilla bean paste/seeds for deeper flavor)
Step-by-Step Instructions
1. Heat the Milk
- Pour the milk into a medium saucepan and heat over medium-low heat until it’s warm but not boiling (small bubbles should form around the edges). If using a vanilla bean, split it lengthwise, scrape the seeds, and add both the seeds and pod to the milk. Let the milk steep for 5–10 minutes, then remove the pod.
2. Whisk the Egg Yolks and Sugar
- In a mixing bowl, whisk the egg yolks and sugar together until pale and slightly thickened. This step helps incorporate air and ensures a smooth texture.
3. Add the Cornstarch
- Sift the cornstarch into the egg mixture and whisk thoroughly to eliminate lumps. Cornstarch is crucial for thickening the cream without curdling.
4. Temper the Eggs
- Slowly pour about 1/3 of the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. This process, called tempering , gently raises the temperature of the eggs so they blend smoothly into the hot milk.
5. Cook the Custard
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 30–60 seconds while whisking vigorously to activate the cornstarch fully. This step ensures the cream is stable and won’t break when cooled.
6. Add Butter and Flavoring
- Remove the saucepan from heat and stir in the butter and vanilla extract . The butter adds richness and a glossy finish, while the vanilla enhances the flavor.
7. Strain and Cool
- Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. This step guarantees a silky-smooth texture.
- Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2–3 hours or overnight before using.
Tips for Success
1. Use Fresh Ingredients
- Fresh eggs and high-quality dairy make a noticeable difference in flavor and texture.
2. Whisk Constantly
- Vigorous whisking prevents lumps and ensures even cooking. Don’t walk away during the thickening stage!
3. Don’t Skip the Straining
- Even if your cream looks smooth, straining removes any tiny lumps or imperfections.
4. Chill Properly
- Cooling the pastry cream completely stabilizes its texture and makes it easier to work with when assembling desserts.
5. Adjust Consistency
- For a thicker cream (e.g., for éclairs), use slightly more cornstarch. For a softer filling (e.g., for tarts), use a bit less.
6. Prevent Curdling
- Avoid overheating the eggs by keeping the heat at medium and tempering carefully. If curds form, strain the cream to rescue it.
7. Flavor Variations
- Infuse the milk with spices like cinnamon or citrus zest, or add liqueurs like rum or Grand Marnier for a unique twist.
Why You’ll Love This Pastry Cream
- Versatile: Perfect for filling cakes, tarts, éclairs, donuts, and more.
- Rich and Smooth: The combination of eggs, milk, and butter creates a luxurious texture.
- Customizable: Adjust sweetness, thickness, and flavor to suit your dessert.
- Stable: Properly made pastry cream holds its shape and doesn’t weep or separate.
- Make-Ahead Friendly: Can be prepared in advance and stored in the fridge for up to 3 days or frozen for longer storage.
Storage Tips
- Refrigeration: Store in an airtight container with plastic wrap pressed directly on the surface. It will keep for up to 3 days .
- Freezing: Freeze in a freezer-safe container for up to 1 month . Thaw in the fridge and whisk gently to restore smoothness before using.
Common Issues and Fixes
- Lumpy Texture: Strain the cream or blend it briefly with an immersion blender.
- Too Thin: Reheat gently with a slurry of cornstarch and water to thicken.
- Too Thick: Thin it out with a splash of warm milk or cream.
- Eggy Flavor: Ensure you’re tempering the eggs properly and cooking the cream long enough to eliminate raw egg taste.
Applications
- Éclairs and Cream Puffs: Pipe into choux pastry shells.
- Tarts: Spread into pre-baked tart shells and top with fruit.
- Layered Cakes: Use as a filling between cake layers.
- Donuts: Inject into filled donuts for a decadent treat.
With these tips and techniques, you’ll have the perfect pastry cream every time—smooth, creamy, and bursting with flavor. It’s the secret weapon for elevating your baking game! 🍴
