How To Make Pastry Cream

By Sally's Baking Recipes · 25 min

Ingredients

Instructions

1. In a large heatproof bowl, whisk the egg yolks and cornstarch together with a fork. The mixture will be dry at first; keep mixing 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. Remove from the heat.
3. Slowly pour the warm milk mixture into the yolk mixture while whisking constantly.
4. Strain the mixture back into the saucepan through a sieve.
5. Over medium heat, whisk constantly. When large bubbles start to burst and the custard thickens, let the bubbles burst for about 20 seconds, or until it has a custard-like consistency. It is done at 185–190°F (85–88°C).
6. Remove from the heat. Whisk in the butter, vanilla extract, vanilla bean seeds and a pinch of salt. Cool for 10 minutes.
7. Transfer to a heatproof bowl, press plastic wrap or parchment directly onto the surface, and refrigerate for at least 3 hours and up to 24 hours. Makes about 580–610 g (2–2.5 cups).

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

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