Pastry cream is a rich custard thickened with eggs and cornstarch. Use it as a cake filling, tart base, eclairs or donut filling.

egg yolks granulated sugar cornstarch fine sea salt whole milk salted butter vanilla extract



STEP 1: Whisk egg yolks, sugar, cornstarch and salt aggressively until smooth and runny. In a saucepan, heat the milk over medium heat until it simmers.

STEP 2: Stream half of the milk into the egg mixture while whisking. Dump the whole mixture into the saucepan and whisk while cooking over med-low.

STEP 3: Whisk as it starts to thicken. Once it begins to stick to the pan, whisk aggressively for another minute. Remove from heat.

STEP 4: Pour it into a bowl with the butter and vanilla. As the butter begins to melt, gently whisk. The pastry cream will come together as smooth and silky.

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