Easy Vanilla Pastry Cream
Easy Vanilla Pastry CReam
Ingredients
- 66 Grams Granulated Sugar ⅓ Cup
- Pinch Kosher Salt
- 1 Tablespoon + 2 Teaspoons of Corn Starch
- 3 Large Egg Yolks
- 240 ml Whole Milk 1 Cup
- 1 Tablespoon Unsalted Butter
- 1 Teaspoon Vanilla Extract or Vanilla Bean Paste
Instructions
- Place the sugar, salt and corn starch in a saucepan and whisk to combine.
- Add the egg yolks and whisk until the mixture is smooth and combined, about 1-2 minutes.
- Pour in the milk and whisk again until all ingredients are combined.
- Place the pot over medium heat and whisk the mixture. Occasionally scrap the bottom of the pan with a spatula to make sure the pastry cream does not stick to the bottom as it thickens.
- The mixture will begin to thicken. Continue whisking until you see bubbles break the surface. Continue whisking for about a minute, while it is bubbling.
- Remove from the heat and add the butter and vanilla extract. Mix until the butter is melted.
- Pour the mixture through a mesh strainer into a bowl.
- Place a piece of plastic wrap directly on the pastry cream and refrigerate at least 2 hours.
- When ready to use, remove the pastry cream from the fridge and beat with a whisk until smooth.
