Homemade Pastry Cream
A versatile and creamy filling that elevates any dessert to gourmet status.
Servings: 4 servings
Equipment
- Medium saucepan
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 2 cups Whole Milk Preferred for its rich flavor and texture.
- 3/4 cup Granulated Sugar Sweetens the pastry cream and balances flavors.
- 4 large Egg Yolks Add richness and thickness to the pastry cream.
- 1/4 cup All-Purpose Flour Acts as a thickening agent.
- 2 tablespoons Unsalted Butter Enriches flavor and gives a luscious finish.
- 1/4 teaspoon Salt Enhances sweetness and balances flavors.
- Optional Flavorings Citrus zest or spices can be added for flavor.
Instructions
- Gather all the ingredients: whole milk, granulated sugar, egg yolks, all-purpose flour, unsalted butter, and salt.
- In a medium saucepan, heat the 2 cups of whole milk over medium heat until steaming, about 5 to 7 minutes.
- In a mixing bowl, whisk together the 3/4 cup of granulated sugar, 4 egg yolks, 1/4 cup of all-purpose flour, and 1/4 teaspoon of salt until pale and well combined.
- Carefully ladle about a cup of the hot milk into the egg mixture while whisking continuously to temper the eggs.
- Pour the tempered egg-milk mixture back into the saucepan with the remaining milk and stir constantly over medium heat until thickened, about 5 to 7 minutes.
- Remove from heat and whisk in the 2 tablespoons of unsalted butter until melted and incorporated.
- If using optional flavorings, add them now and stir well.
- Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface, and cool to room temperature before refrigerating for at least 2 hours.
- Before using, whisk the pastry cream to smooth out any lumps.
Notes
Store leftover pastry cream in an airtight container in the refrigerator for up to 3 days.