Ingredients
1/2 cup granulated sugar
4 large egg yolks
2 cups whole milk
1/4 cup cornstarch
1/4 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons unsalted butter, softened
Instructions
Prepare the Milk Mixture:
In a medium saucepan, heat the milk until it just starts to simmer. Remove from heat and set aside.
Whisk Egg Yolks and Sugar:
In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
Add Cornstarch and Salt:
Gradually add the cornstarch and salt to the egg yolk mixture, whisking until smooth and well combined.
Temper the Eggs:
Slowly pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling.
Cook the Mixture:
Pour the tempered mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. This usually takes about 2-3 minutes.
Incorporate Vanilla and Butter:
Remove the saucepan from heat and stir in the vanilla extract and softened butter until the butter is fully melted and incorporated.
Strain and Cool:
Pour the pastry cream through a fine mesh sieve into a clean bowl to remove any lumps. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow to cool to room temperature.
Chill and Serve:
Once cooled, refrigerate the pastry cream until cold and set, about 2 hours or more. Use as a filling for pastries, cakes, or desserts of your choice.
Enjoy.