The secret to achieving the perfect pastry cream lies in the balance of rich, creamy texture and the deep, aromatic flavor of vanilla. Using whole milk provides the necessary fat content for a smooth and luxurious consistency, while the combination of granulated sugar and cornstarch ensures the right amount of sweetness and thickness. The meticulous process of tempering the eggs with the hot milk mixture is crucial to prevent curdling and achieve a silky finish. Cooking the mixture until it just boils helps to fully activate the cornstarch, giving the cream its signature body.
ngredients:
- 2 cups whole milk
- 1/2 cup granulated sugar, divided
- 1 vanilla bean, split and scraped (or 1 tablespoon pure vanilla extract)
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
Instructions:
- Infuse the Milk: In a medium saucepan, combine the milk, half of the sugar, and the vanilla bean seeds and pod (if using extract, add it later). Heat the mixture over medium heat until it just begins to boil. Remove from heat, cover, and let it infuse for 10-15 minutes. If using vanilla extract, add it after removing from heat.
- Prepare the Egg Mixture: In a medium bowl, whisk together the egg yolks, the remaining sugar, and cornstarch until the mixture is smooth and pale yellow.
- Temper the Eggs: Gradually whisk a small amount of the hot milk mixture into the egg yolk mixture to temper the eggs, preventing them from curdling. Slowly add the rest of the hot milk, whisking continuously.
- Cook the Pastry Cream: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Continue to cook for another 1-2 minutes to ensure the cornstarch is fully cooked and the pastry cream is smooth and thick.
- Finish the Cream: Remove the saucepan from heat and whisk in the butter until fully melted and incorporated. If using a vanilla bean, remove the pod. Transfer the pastry cream to a bowl.
- Cool and Store: Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate until ready to use. The pastry cream will thicken further as it chills.
