Pastry Cream

Ingredients

Pastry Cream
3 —eggs (2 yolks, 1 full)
110g (½ cup) —granulated sugar
40g (5 tbsp) —corn starch
½ tsp —kosher salt
½ tsp —vanilla bean paste
2 cups —whole milk
Finish
2-4 tbsp —cold butter
1 tsp —vanilla extract

Method

  • Into a heavy-bottom medium-sized pot,
    • separate 2 egg whites into a container and the yolks into the pot
    • add the remaining egg, 110g sugar, 40g corn starch and kosher salt and vanilla bean paste to the pot
    • whisk together until very smooth and the mixture has slightly lightened
    • add the milk and mix until incorporated
  • Put it over medium heat and whisk continuously until the mixture thickens, happens around 150–160°F. It should take around 6–8 minutes, so adjust your heat to that
  • Once it's thickened, remove from heat
  • Whisk in the butter, stirring continously until it's completely emulsified in
  • Then add the vanilla extract
  • Prepare a 1⁄4 sheet pan with plastic wrap, and spread the pastry cream out onto it
  • Cover with plastic wrap
  • Refrigerate

Notes

All the extra steps in older recipes are not needed, this works perfectly.

Adding in ~2 tsp of mortar-ground loose-leaf earl grey tea has worked well for me.