Pastry Cream
3 cups
  • 3 cups (720 grams) whole milk
  • 1 cup (200 grams) granulated sugar, divided
  • 1 teaspoon (6 grams) vanilla bean paste
  • 8 large egg yolks (149 grams)
  • ¼ cup plus 3 tablespoons (56 grams) cornstarch
  • ¼ teaspoon kosher salt
  • ¼ cup (57 grams) unsalted butter, softened
  1. In a large saucepan, whisk together milk, ½ cup (100 grams) sugar, and vanilla bean paste. Heat over medium heat until steaming.
  2. In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ½ cup (100 grams) sugar. Gradually add warm milk mixture to egg yolk mixture, whisking constantly. Pour mixture back into saucepan, and cook over medium heat, whisking constantly, until thickened and bubbly, 4 to 5 minutes. Boil until cornstarch flavor has cooked out, about 1 minute more. Strain mixture through a fine-mesh sieve into a large bowl. Stir in softened butter in two additions. Cover with a piece of plastic wrap, pressing wrap directly onto surface of cream to prevent a skin from forming. Refrigerate until cold. Whisk until smooth before using.
Recipe by Bake from Scratch at