Perfect Pastry Cream

INGREDIENTS:

2 cups (500 ml) whole milk

1/2 cup (100 g) granulated sugar, divided

1 vanilla bean, split, or 1 teaspoon vanilla extract

4 large egg yolks

1/4 cup (30 g) cornstarch

2 tablespoons (30 g) unsalted butter

Optional Flavors

Chocolate Pastry Cream: Add 2 ounces (60 g) of finely chopped dark chocolate.

Coffee Pastry Cream: Dissolve 2 teaspoons of instant coffee granules in the milk before heating.

Fruit Pastry Cream: Add 1/4 cup (60 ml) of fruit puree to the finished cream for a fruity twist.

DIRECTIONS:

Step 1: Heat the Milk

In a Medium Saucepan: Combine the whole milk with half the granulated sugar. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the milk.

Heat Over Medium Heat: Stir occasionally, bringing the milk to just below boiling point. Look for small bubbles around the edges, but do not let it boil.

Remove from Heat: Let the milk infuse for a few minutes while preparing the egg mixture. If using vanilla extract, add it now.

Step 2: Prepare the Egg Mixture

In a Mixing Bowl: Whisk the egg yolks with the remaining sugar until the mixture is pale and slightly thickened.

Add Cornstarch: Whisk in the cornstarch until smooth and free of lumps. This step is crucial for preventing lumps in the final cream.

Step 3: Temper the Eggs

Gradually Pour: Slowly pour about 1/3 of the hot milk into the egg mixture, whisking constantly to avoid cooking the eggs.

Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.

Step 4: Cook the Pastry Cream

Return to Heat: Place the saucepan back over medium heat, continuously whisking as the mixture thickens.

Bring to a Boil: Once it begins to boil, continue whisking for about 1-2 minutes to ensure the cornstarch is fully cooked and the cream is thick and smooth.

Remove from Heat: Take the saucepan off the heat and whisk in the unsalted butter until fully melted and incorporated.

Step 5: Strain and Chill

Strain the Cream: Pour the pastry cream through a fine mesh sieve into a clean bowl to remove any lumps or vanilla pod remnants.

Cover with Plastic Wrap: Press the plastic wrap directly onto the surface of the cream to prevent skin from forming.

Chill: Refrigerate the pastry cream for at least 2 hours or until completely cold and set.