The Secret to Perfect Pastry Cream recipe

Ingredients

– 2 cups (475ml) whole milk
– 1/2 cup (115g) granulated sugar
– 3 large egg yolks
– 1/4 teaspoon kosher salt
– 1/2 teaspoon pure vanilla extract

Instructions

1. Combine milk, sugar, and salt: In a medium saucepan, whisk together milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the milk is hot but not boiling.
2. Temper the egg yolks: In a small bowl, whisk together egg yolks. Gradually pour the warm milk mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
3. Return to heat: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Remove from heat: Remove the saucepan from the heat and stir in the vanilla extract.
5. Strain and cool: Strain the pastry cream into a clean bowl to remove any cooked egg bits. Let the pastry cream cool to room temperature, then cover and refrigerate until chilled.

Tips for Perfect Pastry Cream

1. Use high-quality ingredients: Fresh eggs, real vanilla extract, and high-quality milk will result in a better-tasting pastry cream.
2. Temper the egg yolks: Gradually pouring the warm milk mixture into the egg yolks prevents the eggs from scrambling and ensures a smooth pastry cream.
3. Cook the pastry cream slowly: Cooking the pastry cream over medium heat, stirring constantly, helps to prevent scorching and ensures a smooth texture.
4. Don’t overcook: Cooking the pastry cream for too long can cause it to become too thick and scrambled. Remove from heat when it coats the back of a spoon.
5. Strain the pastry cream: Straining the pastry cream removes any cooked egg bits and ensures a smooth texture.

Uses for Pastry Cream

1. Fillings for cakes and pastries: Pastry cream is a classic filling for cakes, eclairs, and cream puffs.
2. Toppings for fruit and desserts: Pastry cream can be used as a topping for fruit, desserts, and even pancakes.
3. Base for other desserts: Pastry cream can be flavored and used as a base for other desserts, such as crème brûlée or ice cream.