Classic Pastry Cream

Ingredients

• 500 ml Whole milk (Whole for richer flavor)
• 100 g Granulated sugar (White granulated sugar)
• 4 units Egg yolks (Fresh, at room temperature)
• 30 g Cornstarch (Maïzena) (For thickening, sifted)
• 1 bean Vanilla bean or vanilla extract (Split and scrape seeds; if using extract, 1 teaspoon)
• 20 g Butter (optional) (Added at the end for shine)

Instructions

1. Prepare the ingredients

   Measure the milk, sugar, cornstarch and separate the egg yolks. Split the vanilla bean, scrape the seeds and set aside.

   Time: PT5M

2. Mix yolks, sugar and cornstarch

   In a bowl, whisk the egg yolks with the sugar until the mixture lightens. Add the sifted cornstarch and incorporate well to avoid lumps.

   Time: PT3M

3. Heat the flavored milk

   Pour the milk into a saucepan, add the seeds and the vanilla bean. Heat over medium heat until it simmers (about 80‑85°C), without letting it boil.

   Time: PT5M

   Temperature: 80-85°C

4. Temper the egg‑cornstarch mixture

   Slowly pour a small ladle of hot milk over the egg mixture while whisking constantly (tempering). Once the mixture is warmed, pour it back into the saucepan.

   Time: PT2M

5. Cook the pastry cream

   Return the saucepan to medium heat, whisk continuously. As soon as the cream begins to thicken and reaches a coating‑sauce consistency (about 85‑90°C), continue cooking for an additional 1‑2 minutes.

   Time: PT5M

   Temperature: 85-90°C

6. Finish and cool

   Remove the saucepan from the heat, discard the vanilla bean. Incorporate the butter (if used) for extra shine. Pour the cream into a clean container, cover immediately with plastic film touching the surface to prevent a skin from forming. Let cool at room temperature then refrigerate for at least 2 hours before use.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

28 g

Fat

9 g

Fiber

0 g