Pastry Cream Recipe

Ingredients:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ⅓ cup cornstarch
• 2 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, combine the milk and half of the sugar. Heat over medium heat, stirring occasionally, until the mixture reaches a simmer.
2. In a large bowl, whisk together the egg yolks, the remaining sugar, and the cornstarch until completely combined and smooth.
3. Remove the milk mixture from the heat and drizzle it slowly into the egg yolk mixture, whisking constantly.
4. Pour the egg and milk mixture back into the saucepan and return to medium heat. Cook the mixture over medium heat, whisking constantly, until it thickens and starts to bubble.
5. Remove the pan from the heat and whisk in the butter and vanilla extract until completely smooth.
6. Pour the pastry cream into a shallow dish and press a piece of plastic wrap directly onto the surface of the cream. Refrigerate until completely chilled, at least 1 hour.

Serving Suggestions:

• Use as a filling for cream puffs or éclairs
• Layer between cake layers
• Top with fresh fruit in a tart shell
• Serve with a sprinkle of cinnamon as a stand-alone dessert

Verdict:

This pastry cream recipe is a delicious and versatile dessert staple. The smooth, creamy texture and subtly sweet flavor make it the perfect filling for pastries and cakes. With its simple ingredients and straightforward instructions, this recipe is perfect for beginners and experienced bakers alike.