Pastry Cream Secret Recipe

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Ingredients

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• 2 tbsp unsalted butter (room temperature)
• 1 tsp pure vanilla extract (or vanilla bean for richer flavor)
• Pinch of salt

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Instructions

1. Heat the Milk
   • In a saucepan, warm the milk over medium heat until it’s just about to simmer. Remove from heat.
2. Whisk Egg Mixture
   • In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
3. Temper the Eggs
   • Slowly pour a little of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from curdling.
   • Gradually add the rest of the milk while whisking.
4. Cook the Cream
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly with a whisk until it thickens to a pudding-like consistency (about 2–3 minutes).
5. Add Butter & Vanilla
   • Remove from heat and stir in butter and vanilla until fully incorporated.
6. Cool Properly
   • Transfer the pastry cream into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
   • Refrigerate for at least 2 hours before using.

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✨ Secret Tip: For an extra smooth and luxurious texture, strain the cream through a fine sieve before chilling.

Would you like me to also give you flavor variations (like chocolate, coffee, or fruit pastry cream) for this recipe?