Italian Pastry Cream (Print Version)
Smooth Italian custard with vanilla and eggs, perfect for cakes, tarts, and classic sweet treats.
# Ingredients:
→ Main Ingredients
01 -
2 cups whole milk or 2% milk
02 -
1/3 cup granulated sugar
03 -
4 large egg yolks
04 -
1/4 cup cornstarch
05 -
1 teaspoon vanilla extract or seeds from 1/2 vanilla bean
06 -
Pinch of salt (optional)
# Steps:
01 -
Warm the milk in a saucepan over medium heat until it is just about to simmer, but do not allow it to boil.
02 -
In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and salt until the mixture is completely smooth and homogenous.
03 -
Gradually pour a small amount of the warm milk into the egg mixture while whisking constantly to temper the eggs.
04 -
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking continuously, until the mixture thickens and begins to bubble, about 5 to 10 minutes.
05 -
Remove the saucepan from the heat and immediately transfer the pastry cream to a bowl. Cover the surface with plastic wrap, pressing it directly onto the cream to prevent a skin from forming. Refrigerate for at least 2 to 3 hours before using.
# Notes:
01 -
For a richer flavor, substitute whole milk with half-and-half. Always whisk constantly during cooking to avoid lumps and curdling.