pastry cream recipe

Here’s a classic recipe for Pastry Cream (Crème Pâtissière):

If you’re using a vanilla bean, slice it lengthwise and scrape out the seeds with the back of a knife. Set the seeds aside.
Place the milk, vanilla bean pod, and vanilla seeds in a saucepan over medium heat. Heat the milk until it just begins to steam (do not bring it to a boil).

In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture becomes smooth and slightly pale in color.

Once the milk is steaming, remove the saucepan from the heat. Gradually add the hot milk into the egg mixture in a slow, steady stream while constantly whisking. This is called “tempering” and helps to prevent the eggs from scrambling.
Once you’ve added about half of the milk to the eggs, you can pour the egg mixture back into the saucepan with the remaining milk.

Return the saucepan to the heat and cook the mixture over medium heat, whisking constantly. The mixture will start to thicken after a few minutes. Keep whisking to prevent lumps and to ensure it cooks evenly.
Once the custard reaches a thick, pudding-like consistency (about 2-3 minutes), remove the saucepan from the heat. You should be able to run your whisk through the custard and leave a visible trail on the bottom of the pan.

Remove the vanilla bean pod (if used) and discard it.
Stir in the unsalted butter and a pinch of salt. Whisk until the butter has completely melted and the pastry cream is smooth and glossy.

Transfer the pastry cream to a clean bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.
Let the pastry cream cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours before using.

Vanilla extract: If you’re using vanilla extract instead of a vanilla bean, add it after cooking the pastry cream, right before adding the butter, so the flavor stays fresh.
Thickening too fast: If the custard becomes too thick or starts to curdle, immediately remove it from the heat and whisk vigorously. If necessary, add a tablespoon or two of milk to loosen it up.
Make-ahead: Pastry cream can be made up to 2 days in advance and stored in the refrigerator. Just be sure to press plastic wrap directly onto the surface of the cream to prevent a skin from forming.
Flavor variations: You can infuse the milk with other flavors, such as a cinnamon stick, citrus zest, or even a few tablespoons of coffee, then strain it out before adding it to the egg mixture.

Tarts: Use it as a filling for fruit tarts.
Eclairs and Cream Puffs: Pipe it into éclairs or cream puffs for a classic dessert.
Pastries: Spread it in puff pastry or Danish pastries.
Cakes: Layer it in cakes, or use it between cake layers as a filling.

Pastry cream is incredibly versatile, so once you have it ready, you can get creative with how you use it in various desserts.