How to make pastry cream , pastry cream recipe

Pastry cream

Ingredients

1 cup 2% milk

½ vanilla bean or 1 ½ tsp vanilla bean paste

3 large egg yolks

3 Tbsp sugar

2 Tbsp cornstarch

2 Tbsp unsalted butter, cut into pieces.

Baking Method:

Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.

In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.

Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter.

Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.