Take your desserts to the next level with this smooth and velvety pastry cream, perfect for filling pastries, layering cakes, or savoring by the spoonful!
Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions:
- Heat the Milk and Cream:
In a medium saucepan, combine the milk and heavy cream. Heat over medium until it just starts to simmer. Remove from heat. - Whisk the Egg Yolks and Sugar:
In a bowl, whisk the egg yolks with the sugar until the mixture becomes pale and smooth. - Incorporate the Cornstarch:
Stir the cornstarch into the egg mixture until well combined. - Temper the Eggs:
Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly to avoid curdling. Then, pour everything back into the saucepan with the remaining milk mixture. - Cook Until Thickened:
Place the saucepan over medium heat and whisk continuously until the cream thickens and bubbles, about 3-5 minutes. - Finish with Butter and Vanilla:
Remove from heat and stir in the butter and vanilla until smooth and fully blended. - Chill the Pastry Cream:
Transfer the cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours before using.
Details:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes (plus chilling)
- Yield: About 2 cups
- Calories: ~200 kcal per 1/4 cup
Indulge in this creamy delight as a filling for pastries or an elegant addition to cakes, tarts, and other sweet creations!