Pastry Cream
Pastry cream is a thickened custard made by tempering egg yolks with a hot milk-and-sugar mixture, then cooking it until the starch activates. The result should be a smooth, pourable, and stable cream that sets firmly once chilled.
Watch the temperature
The goal is to cook out the raw starch without curdling the eggs. Have a mesh sieve ready to strain away any bits of egg if things get too hot.
- heavy-bottomed saucepan
- whisk
- fine-mesh sieve
- heat-proof bowl
- plastic wrap
What goes in.
- 2 cupswhole milk
- 1/2 cupgranulated sugar
- 4large egg yolks
- 1/4 cupcornstarch
- 2 tbspunsalted butter
- 1 tspvanilla extract
Slow heat integration
Add the hot milk to the yolks in a slow, steady stream while whisking constantly. This prevents the eggs from scrambling when they hit the heat.
The method.
Heat the milk
Bring the milk to a gentle simmer in a saucepan over medium heat, then remove from the burner.
Whisk base
Whisk the sugar, egg yolks, and cornstarch in a bowl until the mixture is pale and smooth.
Temper
Slowly pour about half of the hot milk into the egg mixture, whisking constantly to keep the temperature even.
Cook
Return everything to the saucepan and cook over medium-low heat, whisking vigorously. Once it bubbles and thickens, let it cook for one full minute to activate the cornstarch.
Finish
Remove from heat, whisk in the butter and vanilla, and strain through a sieve into a clean bowl.
Chill
Press plastic wrap directly onto the surface of the cream to prevent a skin from forming, then refrigerate until cold.
Other turns to take.
Chocolate
Whisk in 3 ounces of chopped dark chocolate immediately after removing from the heat.
Diplomat Cream
Fold equal parts whipped cream into cooled pastry cream for a lighter, airy texture.
When it doesn't go to plan.
Use a heavy-bottomed pan to prevent hot spots that cause scorching.
If you see small lumps, whisk the cream vigorously for 30 seconds before pushing it through the sieve.
Keep the plastic wrap touching the cream; otherwise, you will end up with a rubbery film on top.
The ones that keep coming up.
How do I know if it is fully cooked?
The cream will go from a thin liquid to a thick, glossy custard that holds its shape on the whisk. If it still tastes like raw flour, it needs more time.
Can I freeze it?
Pastry cream does not freeze well; the cornstarch will weep moisture as it thaws, ruining the texture.
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