Classic Pastry Cream
A timeless and smooth pastry cream that serves as a versatile filling for pastries, desserts, and cakes. This creamy custard is cherished for its rich flavor and velvety texture, making it a favorite across French patisseries.
Prep time: 15 minutesCook time: 10 minutesServes: 8
Ingredients
2 cups whole milk
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
1 tablespoon unsalted butter
Instructions
1. In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
2. Meanwhile, in a separate bowl, whisk together the sugar, flour, and salt.
3. Add the egg yolks to the sugar mixture and whisk until smooth and pale in color.
4. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
6. Remove from heat and stir in the vanilla extract and butter until fully incorporated.
7. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature.
Storage
Store the pastry cream in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a double boiler or microwave, stirring frequently, until smooth and just warm.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
