Pastry Cream Recipe

Pastry Cream Recipe Introduction: Pastry cream, or crème pâtissière, is a rich, creamy custard often used as a filling for pastries, tarts, and cakes. It has a smooth, velvety texture and a subtly sweet flavor, making it a versatile and delicious component in many desserts. This recipe provides a classic approach to making pastry cream with minimal ingredients. Ingredients: 2 cups (480 ml) whole milk 1/2 cup (100 g) granulated sugar 4 large egg yolks 1/4 cup (30 g) cornstarch 2 tablespoons unsalted butter 1 teaspoon vanilla extract Instructions: Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not let it boil. Remove from heat and set aside. Whisk the Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened. Add the cornstarch and continue whisking until well combined and smooth. Temper the Egg Mixture: Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs. Gradually whisk in the remaining milk.