Pastry Cream Recipe

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Steps

1. Step 1

   In a medium, heat-proof mixing bowl, combine egg, yolks, sugar, cornstarch, and salt, and whisk vigorously until completely smooth and lightened in color, 2 minutes.

2. Step 2

   In a large saucepan add milk, heavy cream and butter and heat over medium heat until it just starts to boil, stirring occasionally to prevent the milk from scalding or a film from forming. As soon as it starts to boil, remove from heat.

3. Step 3

   While whisking the egg mixture constantly, slowly drizzle in 1/3 of the hot milk mixture. This slow process of adding milk or tempering the eggs ensures you don’t scramble the eggs.

4. Step 4

   Pour the warm egg mixture back into the saucepan with the remaining milk and whisk to combine. Set over medium heat and whisk constantly until thickened, about 2 minutes. The cream will thicken quickly but you want to give it a chance to cook off the corn starch so the cream doesn’t separate. Stop mixing for a few seconds and as soon as you see it’s starting to boil, reduce the heat to keep it at a very low boil and continue whisking vigorously for 1 minute. When it’s done, the cream should be thickened, smooth and glossy.

5. Step 5

   Remove from heat and whisk in vanilla extract. Transfer cream to a shallow bowl and place plastic wrap directly over the surface of the hot cream to prevent a skin from forming and let it come to room temperature then refrigerate for at least 2 hours or up to 3 days ahead.

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