Ingredients

• 2 cups (480 ml) whole milk – Provides a rich, creamy base essential for smooth custard texture.
• 1/2 cup (100 g) granulated sugar, divided – Sweetens the cream; part is used in heating the milk, part with the yolks to prevent curdling.
• 5 large egg yolks – Create richness, thickness, and give the cream its signature yellow hue.
• 1/4 cup (30 g) cornstarch – The key thickening agent that gives the cream its body.
• 1 vanilla bean (or 1 tsp vanilla extract) – Infuses the cream with a deep, aromatic vanilla flavor.
• 2 tbsp (30 g) unsalted butter – Adds silky richness and a glossy finish to the final cream.

 Instructions

1. Infuse the Milk: In a medium saucepan, combine the milk with half the sugar and the scraped seeds of the vanilla bean (or extract). Heat over medium until steaming, stirring occasionally. Do not boil.
2. Whisk the Yolks: In a mixing bowl, whisk together egg yolks, remaining sugar, and cornstarch until smooth and pale in color.
3. Temper the Yolks: Slowly pour the warm milk into the yolk mixture while whisking constantly to prevent scrambling.
4. Thicken the Cream: Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the cream thickens and bubbles begin to appear—about 2–3 minutes. Continue cooking for 1 more minute to fully cook the starch.
5. Finish with Butter: Remove from heat and immediately whisk in the butter until fully melted and incorporated.
6. Strain and Cool: Pass the cream through a fine-mesh sieve into a clean bowl to remove any curdled bits. Press plastic wrap directly onto the surface and let cool to room temperature before refrigerating for at least 2 hours.

 Pro Tips for Perfect Pastry Cream

• Whisk Constantly: Continuous whisking prevents lumps and ensures even cooking.
• Use Fresh Ingredients: Quality milk, eggs, and butter dramatically improve the final taste and texture.
• Don’t Skip the Sieve: Straining the cream ensures it’s silky smooth and free of egg solids.
• Plastic Wrap Contact: Pressing plastic wrap against the surface prevents a skin from forming as it cools.

 Variations

• Chocolate Pastry Cream: Stir 4 oz (113 g) chopped dark chocolate into the hot cream just after removing from heat. Whisk until smooth.
• Coffee Pastry Cream: Dissolve 2 tbsp instant coffee granules into the milk before heating for a bold flavor twist.

 Serving Suggestions

• Éclairs & Cream Puffs: Pipe into classic choux pastries for an authentic French bakery experience.
• Fruit Tarts: Spoon into a baked tart shell and top with fresh fruit and a glaze.
• Layer Cakes: Use between cake layers for a rich, custardy filling.
• Napoleons: Alternate layers of puff pastry and pastry cream for an elegant dessert.