Pastry Cream
Pastry cream is a thickened custard made by tempering egg yolks into simmering milk and starch, then cooking until it holds a clean line when dragged with a spatula. It relies on the starch reaching its boiling point to neutralize the enzyme that would otherwise break the cream down back into a liquid state once cooled.
Watch the bubbles, not the clock.
The difference between a velvety cream and a grainy one is steady agitation. Do not leave the pot once the eggs are added; if the heat is too high, you will get scrambled eggs.
- Heavy-bottomed saucepan
- Whisk
- Fine-mesh sieve
- Heat-proof spatula
- Plastic wrap
What goes in.
- 2 cupsWhole milk
- 1/2 cupGranulated sugar
- 4Large egg yolks
- 3 tbspCornstarch
- 2 tbspUnsalted butter, cold
- 1 tspVanilla extract
Completing the starch
After the mixture thickens, you must continue whisking for one full minute while it bubbles. This step is mandatory to cook out the raw starch taste and stabilize the gel structure.
The method.
Heat the milk
Bring the milk to a gentle simmer in your saucepan over medium heat, then remove from the burner.
Whisk the base
In a separate bowl, vigorously whisk the egg yolks, sugar, and cornstarch until the mixture is pale yellow and smooth.
Temper the eggs
Slowly pour about half of the hot milk into the egg mixture while whisking constantly. This brings the temperature of the eggs up slowly so they do not curdle.
Cook the cream
Return the tempered mixture to the saucepan. Cook over medium-low heat, whisking constantly until it begins to thicken.
Finalize
Once thickened, keep the heat on and continue whisking for one full minute of bubbling. Remove from heat and stir in the butter and vanilla.
Cool
Press the cream through a fine-mesh sieve into a clean bowl to ensure it is smooth. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until set.
Other turns to take.
Chocolate
Whisk 3 ounces of chopped bittersweet chocolate into the warm cream immediately after removing it from the heat.
Coffee
Steep 2 tablespoons of whole coffee beans in the milk while it heats, then strain before adding the milk to the yolks.
When it doesn't go to plan.
If you see small lumps, immediately move the cream to a blender or hit it with an immersion blender to reclaim the texture.
Always use a heavy-bottomed pot; thin pots create hot spots that scorch the milk before the center thickens.
The cream will firm up significantly in the fridge; whisk it vigorously for a few seconds before using it to pipe or spread.
The ones that keep coming up.
Can I reuse the cream if it curdles?
If you notice small bits of cooked egg, pour the entire mixture through a fine-mesh sieve into a clean bowl. It will salvage the texture, though the flavor may be slightly less refined.
Why does my cream turn to soup in the fridge?
This usually happens because it wasn't cooked long enough. The cornstarch needs to hit a rolling boil to fully hydrate and set the structure.
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