Ingredients:

  • 2 cups (473 ml) whole milk
  • 1/2 cup (118 ml) heavy cream
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • Pinch of salt
  • 4 large egg yolks
  • 2 tablespoons (28g) unsalted butter, cut into cubes

Instructions:

  1. Combine milk, cream, and vanilla bean (pod and seeds) in a saucepan. Heat over medium heat until simmering, then remove from heat and let steep for 15-20 minutes. (If using vanilla extract, add it after the cooking process.)
  2. In a separate bowl, whisk together sugar, cornstarch, and salt.
  3. Whisk the egg yolks into the sugar mixture until pale and smooth.
  4. Gradually whisk a small amount of the warm milk mixture into the egg yolk mixture to temper it. This prevents the yolks from scrambling when added to the hot milk.
  5. Pour the tempered egg yolk mixture into the saucepan with the remaining warm milk mixture. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a boil. Continue whisking for 1-2 minutes to cook out the cornstarch. It should be thick enough to coat the back of a spoon.
  6. Remove from heat. Stir in the butter until melted and smooth. If using vanilla extract, stir it in now.
  7. For an extra smooth texture, strain the pastry cream through a fine-mesh sieve into a clean bowl (optional).
  8. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, before using. This pastry cream recipe is amazing!
  9. Before using, whisk the pastry cream to loosen it up and make it smooth again.