creamy pastry
Ingredients:
1 liter (4 cups) of milk
5 tablespoons of cornstarch
4 egg yolks
1/2 cup sugar (adjust according to preference)
1 teaspoon vanilla extract
Instructions:
1. Heat the Milk:
In a medium saucepan, warm the milk over medium heat until it is heated through but not boiling. Stir occasionally to avoid scorching.
2. Combine the Dry Ingredients:
In a separate bowl, blend the cornstarch and sugar together until well mixed.
3. Whisk the Egg Yolks:
In another bowl, whisk the egg yolks until they are smooth. Gradually incorporate the dry mixture into the yolks, stirring until a thick paste forms.
4. Temper the Egg Yolks:
Slowly add approximately 1/2 cup of the warm milk to the yolk mixture, whisking continuously to temper the eggs and prevent them from curdling.
5. Combine and Cook:
Return the tempered mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens and begins to bubble.
6. Incorporate Vanilla:
Remove the saucepan from the heat and mix in the vanilla extract for added flavor.
7. Cool:
Transfer the pastry cream to a clean bowl, cover it with plastic wrap (ensuring the wrap touches the surface to prevent a skin from forming), and allow it to cool to room temperature. Refrigerate until it is ready for use.
This luxurious and velvety pastry cream is ideal for filling cakes, pastries, or tarts!
