Vanilla Pastry Cream
Ingredients
4 egg yolks
½ cup (100g) sugar
1/3 cup (40g) cornstarch
2 cups (500 ml) milk
1 tsp (5g) vanilla extract
3 tbsp. (40g) unsalted butter
INSTRUCTIONS
1. Whisk the egg yolks with 50g sugar until slightly pale. Add the cornstarch and whisk until combine.
2. In a medium saucepan, combine the milk and 50g sugar and bring to a simmer.
3. Slowly add one-third of the hot milk to the yolk mixture. Return the whole mixture back to the pot and cook over medium heat, with constant whisking, until thickened, and it comes to a boil.
4. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in. Add vanilla extract.
5. Pour the custard into a bowl and cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.
6. Pastry cream will keep, covered in the refrigerator, for up to 3 days.
Bon Appetit!
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14 май 2022
