Pastry Cream

🧂 Ingredients

• 475 grams whole milk

  (2 cups less 1 Tablespoon)
• 1 vanilla bean

  (or 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract)
• 125 grams sugar

  (½ cup plus 2 Tablespoons)
• 1 large egg
• 2 large egg yolks
• 25 grams all purpose flour

  (3 Tablespoons)
• 25 grams corn starch

  (2 Tablespoons plus 1 teaspoon)

Instructions

• 1 Line a baking sheet with plastic wrap. Set aside.
• 2 Heat up the milk with the scraped vanilla bean and half of the sugar. (If using
  vanilla bean paste or vanilla extract, add it just when the milk comes to a
  boil.)
• 3 While the milk is heating up, whisk together the rest of the sugar, flour, corn
  starch egg, and egg yolks.
• 4 Once the milk comes to a boil, turn the heat off. Hold the pot of hot milk over
  the bowl of the egg mixture and start whisking the egg mixture. As you whisk,
  pour in approximately one-third of the milk into the egg mixture, whisking
  constantly.
• 5 Pour the tempered egg mixture into the pot with the rest of the heated milk.
  Whisk to combine.
• 6 Turn the heat to medium high and whisk the mixture constantly. Once it comes to
  a boil, set a timer for 2 minutes and continue whisking and cooking for exactly
  2 minutes.
• 7 Immediately pour the pastry cream onto plastic wrap lined baking sheet (it's a
  good idea to pour it through a strainer) and enclose it tightly with the plastic
  wrap touching the entire surface to avoid a skin forming on the pastry cream.
  Allow it to cool to room temperature.

Nutrition Info