Step 1: Heat the Milk
- In a medium saucepan, heat the milk over medium heat until it begins to simmer. Stir occasionally to prevent it from scorching.
- If you’re using a vanilla bean, split the bean and scrape the seeds into the milk. Add the bean pod as well, allowing the vanilla to infuse the milk as it heats.
Step 2: Whisk the Egg Yolks and Sugar
- While the milk is heating, whisk together the egg yolks, sugar, and cornstarch in a medium mixing bowl until the mixture is pale and smooth.
Step 3: Temper the Egg Mixture
- Once the milk reaches a simmer, remove the vanilla bean pod (if used). Slowly pour about half of the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. This step is called “tempering” and helps gently heat the eggs without scrambling them.
- After tempering, pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
Step 4: Thicken the Pastry Cream
- Return the saucepan to the stove over medium heat. Continue to whisk constantly as the mixture thickens. It will take about 2-3 minutes for the pastry cream to reach the right consistency. It should be thick enough to coat the back of a spoon.
- Once thickened, remove from heat and whisk in the butter and vanilla extract (if you didn’t use a vanilla bean earlier).
Step 5: Cool the Pastry Cream
- Transfer the pastry cream to a clean bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.
- Allow the pastry cream to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hoursuntil fully chilled.
Step 6: Use and Enjoy
- Once chilled, your pastry cream is ready to use! Stir it before using to smooth out any lumps, then pipe or spoon it into your favorite pastries, cakes, or tarts.
Tips for Success:
- Whisk constantly: Whisking is key to ensuring the pastry cream stays smooth and doesn’t form lumps. Be sure to whisk vigorously, especially when cooking the mixture on the stove.
- Strain for smoothness: If you want an ultra-smooth pastry cream, you can strain it through a fine-mesh sieve before cooling.
- Infuse with flavors: For extra flavor, you can infuse the milk with ingredients like citrus zest, coffee, or spices before heating.
Variations:
- Chocolate Pastry Cream: Add 4 oz of chopped chocolate to the hot pastry cream and stir until melted for a rich chocolate version.
- Coffee Pastry Cream: Dissolve 2 teaspoons of instant espresso powder in the milk before heating for a coffee-flavored cream.
- Fruit-Flavored Pastry Cream: Add pureed fruit like raspberries or passion fruit to the cream after it has thickened for a fruity twist.
Storing and Serving Suggestions:
- Storage: Store the pastry cream in an airtight container in the refrigerator for up to 3 days. Give it a good stir before using, as it may thicken slightly when chilled.
- Freezing: Pastry cream does not freeze well, as the texture becomes grainy after thawing. It’s best enjoyed fresh.
Frequently Asked Questions
Q: Can I make this pastry cream ahead of time?
A: Yes! You can make the pastry cream up to 2 days in advance and store it in the refrigerator until you’re ready to use it.
Q: Can I use non-dairy milk?
A: Yes, non-dairy milk like almond or soy milk can be used in place of whole milk. However, the flavor and texture may vary slightly.
Q: Why did my pastry cream turn out lumpy?
A: If your pastry cream is lumpy, it may not have been whisked continuously while thickening. You can still save it by pressing the mixture through a fine-mesh sieve to remove any lumps.
This Simple Pastry Cream is an essential recipe for anyone who loves to bake. Its smooth, rich texture and endless versatility make it the perfect filling or topping for a wide variety of desserts. Whether you’re making classic cream puffs, a fruit tart, or even filling donuts, this recipe will elevate your creations to the next level.