Ingredients
- 3 large egg yolks (or 1 whole egg), room temperature
- 45 grams granulated sugar, scant cup
- 25 grams cornstarch, *adjust to desired consistency
- tiny pinch fine sea salt
- 240 mL whole milk, 2% also works
- 42 grams salted butter, room temperature
- 2 tsp vanilla bean paste, or extract (OR steep 1 vanilla bean in the milk for 10-20 minutes before)
Method
- In a medium bowl, whisk together the egg yolks, sugar, cornstarch and salt aggressively for 1-2 minutes, until the mixture becomes smooth and runny, with no more chunks.3 large egg yolks (or 1 whole egg) room temperature, 45 grams granulated sugar scant cup, 25 grams cornstarch *adjust to desired consistency, tiny pinch fine sea salt
- In a medium saucepan (preferably stainless steel or nonstick - avoid aluminum), heat the milk over medium heat, just until it comes to a simmer.240 mL whole milk 2% also works
- Temper the eggs by streaming half of the milk into the egg mixture while continuing to whisk.
- Dump the whole mixture back into the saucepan and cook over medium-low heat, while whisking continuously.
- Within 1-3 minutes, the mixture should start to thicken, continue whisking.
- Once it's starting to stick to the pan, whisk aggressively for another 30-60 seconds. Remove from the heat and pour into a bowl with the butter and vanilla.2 tsp vanilla bean paste or extract (OR steep 1 vanilla bean in the milk for 10-20 minutes before), 42 grams salted butter room temperature
- Allow the heat from the pastry cream to melt the butter for a second and then gently whisk it. It may separate at first but it'll come back together as you whisk it.
- The pastry cream should be smooth and silky now, if you have any lumps, feel free to push it though a sieve.
Notes
3 large egg yolks = 1 large egg - this works well for smaller batches, but once you increase the batch, the extra water in the egg whites starts to add up so I would slightly increase the starch for that.
I like to use 25ish grams of cornstarch for a medium stiffness. You can also do 15-20 grams of cornstarch for something softer thats good in a trifle or 30-40 grams if you need a stiffer texture that is good for piping or mixing with whipped cream.
Nutrition
Serving: 1cupCalories: 493kcalCarbohydrates: 45gProtein: 14gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 339mgSodium: 289mgPotassium: 292mgFiber: 0.1gSugar: 34gVitamin A: 1127IUCalcium: 198mgIron: 1mg