Ingredients:
480 ml or two cups whole milk
Divide the 1/2 cup (100 g) of granulated sugar.
one vanilla bean, or one tsp of extract
Five huge yolks from eggs
30 g or 1/4 cup cornstarch
Two tablespoons (30 grams) of finely chopped unsalted butter
The Key to the Ideal Pastry Cream
The New York Times Recipes: The Key to Perfect Pastry Cream
Guidelines
Get the milk mixture ready.
Half the granulated sugar (1/4 cup) and the whole milk should be combined in a medium pot.
the vanilla bean’s seeds. Add vanilla extract last, if using.
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