A great go to recipe for Pastry Cream! A personal favorite because it does not use corn starch.
For your Pastry Cream you will need:
- 1 1/4 cups Whole Milk
- 1/2 cup Sugar
- 1/4 cup Cake Flour
- 1/2 teaspoon Kosher Salt
- 4 Egg Yolks
- 1 teaspoon Vanilla Extract
You will need a medium saucepan and a small bowl. In your saucepan, scald your milk over medium to medium-high heat. Scalding means bubbles will begin to form around the edges of the pan, but the milk is not at a boil.
In your small bowl, mix together your sugar, cake flour, salt, and egg yolks. You will get a pasty consistency, but that is perfectly normal. Continue to whisk things until it loosens a bit.
Once your milk is at the scalding point, remove it from the heat and slowly add it to your egg mixture, a little at a time. Be sure to whisk constantly. When all of the milk has been incorporated, return the liquid to the sauce pan over medium heat.
Whisk for around 3 minutes, or until the mixture thickens and comes to a boil. Things will be pretty thin and frothy until pretty much all of a sudden it will decide to become thick. Don’t fret. Once it thickens, stop whisking every few seconds to see if the mixture has come to a boil. Things need to boil for about ten seconds to cook out the flour taste. If you let it boil for much longer than ten seconds, you risk the pastry cream becoming grainy, so be careful.
Pour mixture through a fine-mesh sieve into a small heat proof bowl. At this point you will want to stir in your vanilla and cover with plastic wrap, making sure to place the wrap directly on the surface of the cream. This prevents a skin from forming.
Refrigerate for 4 hours + ideally. If you have a recipe that just can’t wait, I’d recommend an hour minimum in the fridge.