Homemade vanilla pudding, pastry cream

4. Whisk Egg Yolks: In a separate bowl, lightly whisk the egg yolks until they are smooth.
5. Temper the Yolks: To prevent the yolks from scrambling, gradually add about 1/2 cup of the hot milk mixture into the yolks, whisking constantly. This process is called tempering.
6. Combine and Thicken: Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Continue cooking over medium heat, stirring constantly, until the pudding thickens further, about 2-3 minutes.

Step 3: Finish the Pudding

7. Remove from Heat: Once the pudding has thickened, remove the saucepan from the heat.
8. Add Butter and Vanilla: Stir in the unsalted butter and vanilla extract until the butter is melted and the mixture is smooth.
9. Chill: Pour the pudding into individual serving dishes or a large bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours before serving.

Part 2: Homemade Pastry Cream

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

Instructions

Step 1: Prepare the Cream Base

1. Combine Dry Ingredients: In a medium saucepan, whisk together sugar, cornstarch, and salt until evenly mixed.
2. Add Milk: Gradually whisk in the whole milk until smooth.
3. Heat the Mixture: Place the saucepan over medium heat, stirring frequently, until the mixture begins to thicken and bubble, about 5-7 minutes.

Step 2: Temper the Egg Yolks

4. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks until well combined.
5. Temper the Yolks: Gradually add about 1/2 cup of the hot milk mixture to the yolks, whisking constantly to avoid cooking the eggs.
6. Combine and Cook: Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly until thickened, about 2-3 minutes.

Step 3: Finish the Pastry Cream

7. Remove from Heat: Remove the saucepan from the heat.
8. Add Butter and Vanilla: Stir in the unsalted butter and vanilla extract until fully combined.
9. Cool and Chill: Transfer the pastry cream to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Once cool, refrigerate for at least 2 hours before using.

Tips for Success

• Storage: Both the vanilla pudding and pastry cream can be stored in the refrigerator for up to 3 days. Keep them covered to maintain freshness.
• Serving Ideas: Serve the vanilla pudding as a standalone dessert with whipped cream and fresh fruit. Use the pastry cream to fill éclairs, cream puffs, or layered in cakes and tarts.
• Flavor Variations: For a twist, consider adding a splash of almond extract or lemon zest to either recipe for a different flavor profile.

Enjoy the rich, creamy textures and delightful vanilla flavor of your Homemade Vanilla Pudding and Pastry Cream! These classic desserts are sure to be a hit at any gathering or as a special treat at home.