Classic Vanilla Pastry Cream
A smooth and creamy classic vanilla pastry cream made with milk, egg yolks, and real vanilla, perfect for filling cakes, pastries, and tarts.
Equipment
- Saucepan
- Whisk
- Mixing Bowl
Ingredients
Pastry Cream
- 2 cups milk
- ½ cup granulated sugar divided
- 4 egg yolks
- ¼ cup cornstarch
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- ⅛ tsp salt
Instructions
- In a saucepan, heat the milk over medium heat until it begins to steam but not boil.
- In a mixing bowl, whisk together egg yolks, half of the sugar, and cornstarch until smooth and pale.
- Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
- Remove from heat and stir in the remaining sugar, butter, vanilla extract, and salt until smooth.
- Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for at least 2 hours before using.
Notes
For best results, strain the pastry cream after cooking for an ultra-smooth texture. Can be stored in the refrigerator for up to 3 days.