Pastry Cream

Recipe View 5 mins Gather all ingredients, ensuring they are measured accurately. (5 minutes)

Recipe View 10 mins In a heavy-bottomed saucepan, combine the milk and 1/4 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture comes to a gentle boil. (10 minutes)

Recipe View 5 mins While the milk heats, whisk together the egg yolks and whole egg in a medium bowl until light and slightly pale. In a separate bowl, whisk together the remaining 1/3 cup of sugar and cornstarch. Gradually whisk the sugar-cornstarch mixture into the egg mixture until smooth and no lumps remain. (5 minutes)

Recipe View 2 mins Once the milk has reached a boil, slowly pour it into the egg mixture in a thin, steady stream, whisking constantly to temper the eggs and prevent them from scrambling. (2 minutes)

Recipe View 8 mins Return the entire mixture to the saucepan. Cook over medium-low heat, stirring constantly with a whisk or spatula, making sure to scrape the bottom and sides of the pan to prevent sticking or burning. Continue cooking until the pastry cream thickens to a pudding-like consistency and begins to bubble slightly. This should take about 5-8 minutes.

Recipe View 2 mins Remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated and the pastry cream is smooth and glossy. (2 minutes)

Recipe View 1 mins Pour the pastry cream into a heat-proof bowl or container. Place a piece of plastic wrap directly on the surface of the cream, pressing it down gently to prevent a skin from forming. (1 minute)

Recipe View 2 hrs Refrigerate the pastry cream for at least 2 hours, or preferably overnight, to allow it to chill completely and set properly. (120 minutes)