Pastry Cream {Crème Pâtissière}

Step 1

If you are using a vanilla bean, be sure to read the notes. You'll need to steep the bean in the milk before starting to make the pastry cream. Steeping allows you to get the most flavor out of your vanilla bean. This is not necessary if you are using vanilla bean paste or vanilla extract.

Step 2

Set a fine-mesh sieve over a heat-proof bowl and set it aside.

Step 3

In a medium mixing bowl, or right in the saucepan if you'd like, whisk together the sugar, cornstarch, and salt. Add the egg yolks and beat until well combined and light yellow.

Step 4

While whisking continuously, slowly pour in your milk and keep whisking until smooth and homogenous.

Step 5

If you didn't mix right in the pot, transfer your mixture to a small saucepan (2-2.5 quarts).

Step 6

Set the pot over medium-low heat and cook, whisking constantly, until small bubbles start to form. Don't walk away! This process takes about 3-5 minutes depending on the starting temperature of your ingredients.

Step 7

Once the mixture starts to bubble slightly, whisk for another minute until it's rather thick and the whisk leaves small trails in the cream.

Step 8

Remove the pastry cream from the heat and stir in the butter. Keep whisking until it's melted. If you are using vanilla extract or vanilla bean paste, stir it into the mixture here.

Step 9

Pour the mixture through the sieve to remove any accidental lumps. Press a piece of plastic wrap or parchment paper directly over the surface of the pastry cream. This prevents the formation of a skin on the surface of the custard.

Step 10

At this point, refrigerate the custard until very cold, at least two hours.