Vanilla Pastry Cream Filling (Print Version)
# Ingredients:
01 -
2 cups whole milk
02 -
1 teaspoon vanilla extract or vanilla bean paste
03 -
Pinch of salt
04 -
5 large egg yolks
05 -
3 tablespoons cornstarch (or 2 1/2 tablespoons for a looser consistency)
06 -
1/2 cup granulated sugar
07 -
2 tablespoons unsalted or salted butter (optional)
# Instructions:
01 -
In a saucepan, bring the milk, vanilla, and salt to a simmer over medium heat. Do not boil to avoid overflow or overcooking the eggs during tempering.
02 -
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until thick, creamy, and pale yellow.
03 -
While whisking, slowly add 1/2 cup of the hot milk mixture to the egg mixture to temper it, preventing curdling.
04 -
Gradually add the remaining milk mixture, half a cup at a time, while continuously mixing.
05 -
Return the mixture to the saucepan and cook over medium-low to medium heat until thick and bubbling. Remove from heat once it starts to boil.
06 -
If using butter, add one tablespoon at a time and mix until fully combined. If the mixture becomes greasy, whisk continuously until it recombines.
07 -
Pour the still-warm mixture through a fine mesh strainer into another bowl to ensure a smooth texture.
08 -
Cover with plastic wrap placed directly on the surface to prevent a film from forming. Chill for at least two hours or overnight before use.
# Notes:
01 -
Free-range, pasture-raised egg yolks enhance flavor and give a deep yellow color.
02 -
Heat milk only until it simmers to avoid scorching or overcooking the yolks.
03 -
Cook over low heat to prevent curdling or lumping; use a strainer if lumps occur.
04 -
Store for 3-5 days in the fridge in an airtight container.