480 ml or two cups whole milk
Divide the 1/2 cup (100 g) of granulated sugar.
one vanilla bean, or one tsp of extract
Five huge yolks from eggs
30 g or 1/4 cup cornstarch
Two tablespoons (30 grams) of finely chopped unsalted butter
The Key to the Ideal Pastry Cream
The New York Times Recipes: The Key to Perfect Pastry Cream
Ingredients
Get the milk mixture ready.
Half the granulated sugar (1/4 cup) and the whole milk should be combined in a medium pot.
the vanilla bean’s seeds. Add vanilla extract last, if using.
After setting the pot on medium heat, carefully simmer the mixture. Stir from time to time to
make sure the sugar gets dissolved.
Get the egg mixture ready.
Whisk together the egg yolks, 1/4 cup of the remaining granulated sugar, and the
cornstarch until the blend is creamy and light in hue. It will need two to three minutes.
Gently Warm the Eggs:
Preparation
When the milk mixture is heated, gradually add around one-third of it to the egg mixture while continuously whisking to
soften the eggs. This stage gradually raises the temperature of the eggs so they don’t curdle.
Return the tempered egg mixture and the remaining hot milk to the pot, and continue to
Always stir the mixture.
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