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

Ingredient Substitutions

• Instead of Whole milk: Semi‑skimmed milk, Almond milk (lactose‑free version, but alters flavor)
• Instead of Granulated sugar: Cane sugar, Coconut sugar (different taste)
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Cornstarch (Maïzena): Potato starch, Rice flour (gluten‑free version)
• Instead of Vanilla bean or vanilla extract: Liquid vanilla extract, Vanilla powder
• Instead of Butter (optional): Margarine (lactose‑free version)

Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowl
• Silicone spatula
• Fine sieve or chinois (optional)
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Properly temper the egg mixture with the hot milk to avoid curdling.
• Cook the cream while stirring constantly until it reaches 85‑90°C, otherwise it may stay liquid or form lumps.

Chef Tips from the Video

• Using a real vanilla bean gives an incomparable aroma; split the bean and scrape the seeds before adding them to the milk.
• Incorporating a knob of cold butter at the end adds shine and silkiness.
• For an ultra‑smooth texture, strain the cream before cooling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Not recommended, texture degrades.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Pastry cream stores very well refrigerated for 2‑3 days; cover the surface with plastic film.
• For later use, gently reheat over low heat while whisking.