pastry cream
Ingredients:
– 1 liter of milk
– 5 tablespoons of cornstarch
– 4 egg yolks
– 1 cup of sugar (optional, based on desired sweetness)
– 1 teaspoon of vanilla extract (optional, for added flavor)
Instructions:
1. In a medium saucepan, warm the milk over medium-low heat until it starts to simmer, ensuring it does not reach a boil.
2. In a separate bowl, combine the egg yolks, cornstarch, and sugar (if using) and whisk until the mixture is smooth and light in color.
3. Gradually incorporate about 1 cup of the hot milk into the egg yolk mixture, whisking continuously to temper the eggs.
4. Slowly return the tempered yolk mixture to the saucepan with the remaining milk, whisking constantly.
5. Cook over medium heat, stirring continuously, until the mixture thickens and coats the back of a spoon.
6. Remove from heat and mix in the vanilla extract (if using).
7. Pour the pastry cream into a bowl, cover it with plastic wrap (pressing it directly onto the surface to avoid a skin forming), and allow it to cool completely before use.
This versatile pastry cream is perfect for tarts, éclairs, or layered desserts!
