Description
This classic Pastry Cream recipe yields a smooth, creamy custard perfect for filling éclairs, tarts, and cakes. Made from egg yolks, sugar, cornstarch, milk, cream, butter, and vanilla, it is gently cooked on the stovetop and thickened to a luscious consistency.
Ingredients
Scale
Custard Base
- 1 whole large egg
- 2 large egg yolks
- 1/2 cup granulated sugar
- 3 Tbsp corn starch
- 1/8 tsp fine sea salt
Milk & Cream Mixture
- 1 cup whole milk
- 1 cup heavy whipping cream
- 2 Tbsp unsalted butter
Flavoring
- 2 tsp vanilla extract
Instructions
- Mix the Base Ingredients: In a medium heat-proof mixing bowl, combine the whole egg, egg yolks, granulated sugar, cornstarch, and fine sea salt. Whisk vigorously until the mixture is completely smooth and lightened in color, which should take about 2 minutes.
- Heat the Milk and Cream: In a large saucepan, add the whole milk, heavy whipping cream, and unsalted butter. Heat over medium heat, stirring occasionally to prevent scalding or film formation. Remove from heat as soon as the mixture just starts to boil.
- Temper the Egg Mixture: While whisking the egg mixture constantly, slowly drizzle in one-third of the hot milk and cream mixture. This gradual tempering step prevents the eggs from scrambling by slowly raising their temperature.
- Cook the Pastry Cream: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Place over medium heat and whisk constantly until the mixture thickens, approximately 2 minutes. Allow it to cook through briefly, watching carefully to prevent separation. As it begins to boil gently, reduce heat to maintain a low boil and whisk vigorously for 1 more minute until the cream is thick, smooth, and glossy.
- Finish and Chill: Remove the saucepan from heat and whisk in the vanilla extract. Transfer the pastry cream to a shallow bowl and place plastic wrap directly over its surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours or up to 3 days before using.
Notes
- Whisk constantly when heating to prevent lumps and to ensure a smooth texture.
- Tempering the eggs by slowly adding hot milk is crucial to prevent curdling.
- Cover the pastry cream surface with plastic wrap immediately after cooking to avoid a skin forming.
- This pastry cream can be stored in the refrigerator for up to 3 days.
- Use whole milk and heavy cream for the best rich and creamy texture.
