Ingredients
1 liter milk
5 tablespoons cornstarch
4 egg yolks
120 g sugar (about 1/2 cup)
1 teaspoon vanilla extract
30 g butter
Instructions
In a bowl, whisk the egg yolks with the sugar until the mixture becomes pale and slightly thick
Add the cornstarch and mix well until smooth with no lumps
In a saucepan, heat the milk over medium heat until it is hot but not boiling
Slowly pour the hot milk into the egg mixture while whisking constantly to avoid cooking the eggs
Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens into a smooth cream
Once thick, remove from heat and add the butter and vanilla extract, stirring until fully combined
Pour the pastry cream into a bowl and cover the surface with plastic wrap to prevent a skin from forming
Let it cool completely before using
Method
This pastry cream is smooth, rich, and perfect for filling cakes, pastries, donuts, or tarts. It thickens naturally from the cornstarch and egg yolks, creating a silky texture
Tips
Always stir constantly while cooking to avoid lumps
Do not let the mixture boil too hard or it may curdle
For extra flavor, you can infuse the milk with lemon peel or a vanilla bean before mixing
Enjoy your homemade pastry cream