Chocolate Pastry Cream
  • ¾ cup (180 grams) whole milk
  • 4 tablespoons (48 grams) granulated sugar, divided
  • 2 tablespoons (30 grams) heavy whipping cream
  • ⅛ teaspoon kosher salt
  • 2 large egg yolks (37 grams), room temperature
  • 1½ tablespoons (12 grams) cornstarch
  • 1 tablespoon (14 grams) unsalted butter, cubed
  • 1 teaspoon (4 grams) vanilla extract
  • 2.5 ounces (71 grams) finely chopped 60% cacao bittersweet chocolate
  1. In a medium saucepan, heat milk, 2 tablespoons (24 grams) sugar, cream, and salt over medium heat, stirring occasionally, until steaming. (Do not boil.)
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 2 tablespoons (24 grams) sugar. Whisk hot milk mixture into egg yolk mixture. Return mixture to saucepan, and cook, whisking constantly, until mixture begins to boil. (Mixture will be thick.) Cook, whisking constantly, until cornstarch flavor has cooked out, 1 to 2 minutes.
  3. Strain mixture through a fine-mesh sieve into a medium heatproof bowl. Stir in butter and vanilla until well combined. Gradually add chocolate, stirring until combined. Cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until completely cooled.
Recipe by Bake from Scratch at