Step-by-Step Instructions
Step 1: Heat the Milk
In a medium saucepan, heat the milk over medium-low heat until it’s warm but not boiling (small bubbles should form around the edges). Remove from heat and let it sit for a few minutes to cool slightly.
Step 2: Whisk the Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened. This step helps create a smooth base and prevents curdling later.
Step 3: Add the Cornstarch and Salt
Sift the cornstarch into the egg yolk mixture and whisk until fully incorporated. The cornstarch acts as a thickener, ensuring the pastry cream has a stable, pudding-like consistency.
Step 4: Temper the Eggs
Slowly pour about 1/2 cup of the warm milk into the egg mixture, whisking constantly. This process, called tempering, prevents the eggs from scrambling when added to the hot milk.
Once tempered, pour the egg mixture back into the saucepan with the remaining milk.
Step 5: Cook Until Thickened
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1–2 minutes , whisking vigorously to prevent lumps. The pastry cream should be thick enough to coat the back of a spoon.
Step 6: Add Butter and Flavorings
Remove the saucepan from the heat and stir in the softened butter until fully melted and incorporated. The butter adds richness and a glossy finish.
Stir in the vanilla extract (or other flavorings) for aroma and depth.
Step 7: Cool and Store
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or cooked bits of egg. This step ensures an ultra-smooth texture.
