Ingredients:

  • 2 cups whole milk (480 ml)
  • 1/2 cup granulated sugar (100 g)
  • 1/4 cup cornstarch (30 g)
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter (30 g)
  • 1 teaspoon pure vanilla extract (5 ml)

Instructions:

  1. In a medium saucepan, heat the milk over medium heat until it is steaming but not boiling.
  2. In a mixing bowl, whisk together sugar, cornstarch, and salt until well combined.
  3. Add the egg yolks to the dry mixture, whisking until smooth.
  4. Slowly pour about 1/2 cup of the heated milk into the yolk mixture, whisking constantly to prevent curdling. Return the yolk mixture to the saucepan with the remaining hot milk.
  5. Cook over medium heat, whisking constantly until the mixture thickens and begins to bubble, about 2-3 minutes.
  6. Remove from heat and stir in butter and vanilla extract until fully incorporated.
  7. For an ultra-smooth texture, strain the pastry cream through a fine-mesh sieve into a bowl.
  8. Cover with plastic wrap directly on the surface to prevent a skin from forming, and allow it to cool at room temperature briefly before refrigerating.