The Key To The Ideal Pastry Cream

Step-by-Step Instructions

Step 1: Heat the Milk

1. Combine milk and sugar. In a medium saucepan, combine the milk with half of the granulated sugar. This prevents the milk from scorching.
2. Heat gently. Place the saucepan over medium heat and bring the milk mixture to a simmer, stirring occasionally. Once tiny bubbles form around the edges, remove it from the heat.

Step 2: Whisk the Egg Mixture

1. Prepare the egg yolks. In a mixing bowl, whisk the egg yolks until smooth.
2. Add the dry ingredients. Gradually whisk in the remaining sugar, cornstarch, and salt. The mixture should be thick and pale.
3. Temper the eggs. Slowly pour a ladle of the hot milk into the egg mixture while whisking continuously. This process prevents the eggs from curdling.

Step 3: Cook the Pastry Cream

1. Combine and heat. Pour the tempered egg mixture back into the saucepan with the remaining milk.
2. Cook until thickened. Cook over medium heat, whisking constantly. The cream will begin to thicken after a few minutes. Ensure it reaches a pudding-like consistency.
3. Remove from heat. Once thickened, take the saucepan off the stove.

Step 4: Add Butter and Flavoring

1. Incorporate butter. Stir in the softened butter, one tablespoon at a time, until fully melted and integrated.
2. Add the vanilla. Mix in the vanilla extract, or substitute with your chosen flavor enhancements for a unique twist.

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