Homemade Pastry Cream

By Sally's Baking Recipes · 30 min

Ingredients

Instructions

1. In a large heatproof bowl, whisk the egg yolks and cornstarch with a fork until thick and combined; if it won't come together, add a few drops of the milk. Set aside at room temperature.
2. In a medium saucepan over medium heat, whisk the milk and sugar until the sugar dissolves, then bring to a gentle simmer and remove from the heat.
3. Slowly pour the warm milk into the yolk mixture, whisking constantly, then strain it back into the saucepan through a sieve.
4. Over medium heat, whisk constantly until large bubbles burst on the surface and the custard thickens; let the bubbles burst for about 20 seconds. It is done at 185–190°F (85–88°C).
5. Off the heat, whisk in the butter, vanilla extract, vanilla bean seeds and a small pinch of salt. Cool for 10 minutes.
6. Transfer to a heatproof bowl, press plastic wrap or parchment onto the surface, and refrigerate for at least 3 hours, up to 24 hours.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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