Nothing beats a homemade Pastry Cream. Used in fruit tarts, donuts, pastries and many more. Once you try it, you’ll always be making it!
Why do I add half of the sugar to the milk?
Adding sugar to the milk helps prevent the milk from scorching and burning when it’s heated.
Why is it important to sift your cornstarch?
Sifting through the cornstarch will help prevent you cream having lumps.
What color does the egg mixture need to be when it’s ready to be tempered with the milk?
It needs to be a pale color and a lighter color from what you started from.
Why do you have to slowly pour in milk and mix at the same time?
Adding milk slowly and mixing at the same time will prevent the eggs from curdling
When adding mixture back to your sauce pan, why should you constantly mix?
Constantly mixing will prevent your pastry cream from burning and curdling.
Why add butter?
Adding butter when your cream has thickened is important because it will prevent skin from forming on top.
Why do I cover with wax paper?
Wax paper is a sturdier option then plastic. Depending on what kind of plastic you have. Not all plastic wrap is made for covering hot cream, there may be a chance that it can melt away not unless you have a culinary plastic wrap which is more sturdier than the store bought.
Why should you cover the cream without any air pockets?
Covering the pastry cream fully is really important. This will help prevent any bacteria from growing.
How long should you chill the pastry cream in the fridge?
At least 3 hours.
Can I use a sifter if my cream may have some lumps?
Yes you can, do this process before you allow the cream too cool.
What can I use to whip up my cream with?
Mixer with a whisk attachment or a Hand whisk.
How long can pastry cream last for in the fridge?
It can last up to 3 days.
- Heavy bottom saucepan
- Hand Whisk
- Mixer with a whisk attachment
- Hotel Pan
- 2 1/4 cups of milk
- 1 tbsp of vanilla or 1/2 vanilla bean
- 3/4 cup + 2 tbsp of granulated sugar
- 3 eggs + 1 egg yolk large
- 1/4 cup of cornstarch
- 2 tbsp of butter, cubed and cold
- In a heavy bottom saucepan add your milk, vanilla and 1/2 of your granulated sugar. Bring to a simmer.
- Sift your cornstarch in a separate bowl and add the rest of the sugar to it. Mix.
- To your dry ingredients add in your lightly beaten eggs and mix until it turns into a lighter color.
- Once your milk comes to a very light simmer, take it off the heat and slowly pour it to the egg mixture and whisk. Make sure you are mixing it the whole time while you are adding your milk.
- Pour the mixture back into your saucepan and place on a low to medium heat and keep mixing it without stoping. The mixture will take a little bit of time to thicken so again constantly mix to avoid curdling or burning.
- Once your cream has thicken to a custard consistency, take it off the heat and add your butter. The butter will help prevent it from getting a skin on top and willcool it.
- Then transfer your pastry cream to a sterile hotel pan and cover with wax paper. Make sure all the sides are covered, where there’s no air to go through, this will help prevent bacteria from growing.
- Chill in the fridge for a couple of hours. If you notice that your cream isn't as smooth, then you can pass the cream thorough a sifter and it will help you get a smoother cream.
- When you are ready to use the cream, whip it with a whisk or a mixer with a whisk attachment to a creamy/fluffy consistency.
- Pastry Cream can stand in the refrigerator for up to 3 days.