The Key to the Ideal Pastry Cream

1. Use Full-Fat Milk and Cream:

• For the richest, creamiest pastry cream, use whole milk and heavy cream (or at least half-and-half). This will give the custard a smooth, luxurious texture.

2. Temper the Eggs:

• To avoid scrambling the eggs, temper them by gradually adding hot milk mixture to the beaten eggs while whisking constantly. This helps raise the temperature of the eggs slowly without cooking them too fast.

3. Cook Over Low to Medium Heat:

• Cook the pastry cream over low to medium heat. If the heat is too high, the cream may curdle or become lumpy. Stir constantly to ensure an even cook.

4. Cornstarch for Thickening:

• Cornstarch is the most common thickener for pastry cream. It helps create a thick, smooth consistency. Be sure to dissolve it well in the cold milk before adding it to the egg mixture to prevent lumps.

5. Strain the Pastry Cream:

• After cooking, strain the pastry cream through a fine-mesh sieve to remove any curdled bits and ensure a smooth texture. This step is crucial for that silky finish.

6. Cool Quickly:

• To prevent the pastry cream from forming a skin, cover it with plastic wrap directly on the surface (touching the cream) and refrigerate it immediately after cooking. Cool it quickly to stop the cooking process and keep it from separating.

7. Add Flavorings Carefully:

• Traditional flavorings like vanilla bean, vanilla extract, or citrus zest can be added to the milk before cooking. If using a vanilla bean, be sure to scrape the seeds into the milk and strain out any remaining pods.

8. Finishing Touch – Whip for Extra Smoothness:

• For an even lighter and smoother texture, you can whip the cooled pastry cream with a hand whisk or mixer before using it in your desserts.

Basic Pastry Cream Recipe:

Ingredients:

• 2 cups whole milk
• 1 vanilla bean (or 2 tsp vanilla extract)
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1/4 cup cornstarch
• 2 tbsp unsalted butter

Instructions:

1. In a medium saucepan, heat the milk and vanilla bean (or extract) over medium heat. Bring to a simmer, then remove from heat.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Gradually add the hot milk to the egg mixture while whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and the custard begins to boil.
5. Once thickened, remove from heat, stir in the butter, and strain the cream into a bowl.
6. Cover with plastic wrap touching the surface and refrigerate until cool and set.

By following these tips and steps, you’ll achieve a pastry cream that is silky, smooth, and perfectly balanced in flavor!