Pastry Cream
A rich and creamy custard that serves as the perfect filling for a variety of desserts, including tarts, cakes, and pastries.
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Servings: 6 servings
Calories: 200kcal
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a saucepan, heat the milk over medium heat until just simmering.
- In a separate bowl, whisk together the egg yolks and sugar until pale and thick.
- Add cornstarch to the egg mixture and whisk until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
- Remove from heat and stir in the butter, vanilla extract, and salt.
- Strain the pastry cream through a sieve to remove lumps.
- Cover the surface with plastic wrap to prevent a skin from forming.
- Let it cool at room temperature, then refrigerate until set.
- Serve as a filling for pastries, cakes, or enjoy on its own.
Nutrition
Calories: 200kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Sugar: 14g