Pastry Cream Is So Delicious and Easy to Make! | Chef Jean-Pierre

By Chef Jean-Pierre · 15 min

Ingredients

Instructions

1. In a bowl, mix the eggs with about a quarter of the sugar to make tempering easier later.
2. In a saucepan, combine the milk with the rest of the sugar and heat until it is nearly boiling.
3. Optionally, dissolve the cornstarch in about ¼ cup of milk to make a smooth slurry. Then add the cornstarch, a pinch of salt and the vanilla to the egg mixture and mix until smooth.
4. Whisking constantly, slowly pour about 2 ladles of the hot milk into the egg mixture, then keep adding the hot milk gradually until the egg mixture is warm.
5. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until it thickens.
6. As soon as it thickens and just starts to boil, quickly whisk in the butter and remove from the heat.
7. Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin. Let it cool at room temperature for about an hour, then refrigerate for at least 2 hours, ideally overnight.
8. The next day, remove the plastic wrap, whisk until smooth, and pipe or use as desired.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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