🥘 Ingredients
- milk 680 g
- sugar 110 g
- butter 90 g
- salt 1 pinch
- cornstarch 90 g
- sugar 110 g
- milk 230 g
- egg 340 g
- vanilla extract 15 ml
🍳 Cookware
- nonreactive saucepan
- whisk
- large, shallow nonreactive pan or plastic-lined sheet pan
- plastic wrap
- ice water bath
- refrigeration
📝
Variation: Honey Pastry Cream: Omit the 110g of sugar added with the milk in step 1. Blend honey 170g and grated orange zest 3g with 450g of the pastry cream immediately after it is finished cooking.
📝
Variation: Liqueur-Flavored Pastry Cream: Add liqueur 110g to 450g of the pastry cream immediately after it is finished cooking.
📝
Variation: Coffee Pastry Cream: Add coffee extract 55g to the pastry cream immediately after it is finished cooking.
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1Combine milk , sugar , butter , and salt in a nonreactive saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.
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2Meanwhile, combine cornstarch with the remaining sugar . Stirring with a whisk , add the remaining milk . Add the egg and vanilla extract , stirring with the whisk until the mixture is completely smooth.
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3Temper the egg mixture by adding about one-third of the hot milk, stirring constantly with the whisk.
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4Return the mixture to the remaining hot milk in the saucepan. Continue cooking, stirring vigorously with the whisk, until the pastry cream comes to a boil and the whisk leaves a trail in it.
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5Pour the pastry cream into a large, shallow nonreactive pan or plastic-lined sheet pan . Cover with plastic wrap placed directly on the surface of the cream, and cool over an ice water bath .
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6Store the pastry cream, covered, under refrigeration for up to 3 days .