Servings: 2.25 cups
This post may contain affiliate links. Read our privacy policy.
Equipment
Ingredients
- 2 cups milk ~480g
- 4 egg yolks ~ 70-80g
- 4 tablespoons cornstarch ~40g
- 7 tablespoons sugar ~87g
- 2 teaspoons vanilla extract
- 2 tbsp unsalted butter ~28g
Instructions
- Boil Milk: In a pot, mix milk with vanilla extract, and half the sugar, and heat until steaming and just about to simmer.2 cups milk, 2 teaspoons vanilla extract, 7 tablespoons sugar
- Prep Yolks: While the milk heats, whisk yolks, cornstarch, remaining sugar, and 2 tablespoons of the milk mixture (while it's still lukewarm) in a bowl.4 tablespoons cornstarch, 4 egg yolks
- Temper Eggs: Gradually add a few tablespoons of hot milk to the yolk mixture, whisking constantly to avoid curdling. Repeat until all milk is incorporated.
- Thicken Cream: Cook on medium heat, whisking constantly, until thickened and bubbling. Once bubbling, continue whisking for 30–60 seconds on low heat.
- Off Heat Whisking: Remove from heat and whisk for another 30–60 seconds to slightly loosen the texture.
- Add Butter: Stir butter into the mixture until melted and integrated.2 tbsp unsalted butter
- Taste and Adjust: Taste the cream and add more sugar or vanilla if needed.
- Chill: Cover with plastic wrap touching the cream's surface to avoid crust formation. Cool at room temperature for 30 minutes, then refrigerate.
- Final Whisk: Break up the chilled cream with a fork or spatula, then whisk until smooth.
Notes
This recipe uses slightly less sugar than many traditional versions. Make sure to taste the pastry cream and adjust the sugar if needed. The pastry cream should taste sweet but still allow the vanilla to come through clearly.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!