★Ingredients
100 g (1/2 cup) granulated sugar, divided
480 ml (2 cups) whole milk
4 large egg yolks
30 g (2 tbsp) unsalted butter
1 tsp vanilla extract
30 g (1/4 cup) cornstarch
★Instructions
- Heat the Milk*
- In a medium saucepan, heat the whole milk over medium heat until it just starts to boil. Remove from heat and set aside.
- Whisk the Egg Yolks*
- In a mixing bowl, whisk the egg yolks with half of the granulated sugar (50 g) until the mixture is pale and thick.
- Combine Dry Ingredients*
- Add the cornstarch to the egg yolk mixture and whisk until smooth and fully combined.
- Temper the Eggs*
- Slowly pour the hot milk into the egg yolk mixture while constantly whisking to prevent the eggs from curdling. Continue until all the milk is incorporated.
- Cook the Mixture*
- Pour the mixture back into the saucepan and place it over medium heat. Whisk continuously until the mixture thickens and comes to a boil. This may take a few minutes.
- Add Remaining Ingredients*
- Once thickened, remove the saucepan from the heat. Add the remaining sugar (50 g), unsalted butter, and vanilla extract. Whisk until the butter is melted and everything is well combined.
- Cool the Pastry Cream*
Transfer the pastry cream to a bowl. To prevent a skin from forming on top, press a piece of plastic wrap directly onto the surface of the cream. Allow it to cool to room temperature, then refrigerate until completely chilled.
Enjoy!