Creamy, smooth, and deliciously versatile, this pastry cream is the perfect filling for éclairs, cream puffs, cakes, and tarts. Master this recipe to elevate your baking game!
Ingredients
2 cups (480 ml) whole milk
½ cup (100 g) sugar, divided
1 whole vanilla bean (or 1 tsp vanilla extract)
5 large egg yolks
¼ cup (30 g) cornstarch
2 tbsp (30 g) unsalted butter, finely chopped
Instructions
1. Prepare the Milk Mixture
In a medium saucepan, combine the milk and ¼ cup of sugar.
If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the milk. (If using vanilla extract, add it later.)
Place the saucepan over medium heat and warm the mixture, stirring occasionally, until the sugar dissolves. Do not let it boil.
2. Prepare the Egg Mixture
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