Ingredients
Scale
- 2 cups (480 ml) whole milk
- ¼ cup (50 g) white granulated sugar
- ¼ cup (30 g) cornstarch
- 1/3 cup (66 g) white granulated sugar
- Pinch salt
- 2 large egg yolks
- 1 large egg
- 2 tbsp (28 g) unsalted butter
- 1 tsp vanilla extract
Instructions
- Place milk and ¼ cup of sugar in a medium saucepan and bring to a slow simmer over medium heat. Do not let it boil.
- In a small bowl mix the cornstarch, 1/3 cup of sugar and salt.
- In a separate bowl beat the egg yolks and large egg. Add the cornstarch mixture and mix well.
- Once the milk is hot enough, slowly start adding it to the egg mixture while you’re constantly whisking. This will prevent the eggs from cooking instantly.
- Place this mixture back into the sauce pan and keep whisking until it starts to boil. Remove from the heat and add the butter and vanilla extract.
- Pour it into a heat resistant container and place plastic wrap right on the surface of the pastry cream to prevent a “skin” from forming. Refrigerate it until it’s completely chilled before using. If for some reason you see lumps in the pastry cream, you can pass it through a strainer before storing in the fridge. This pastry cream will stay fresh for about 5 days refrigerated.