Pastry Cream Recipe

Ingredients:

- 250 grams (1 cup) whole milk

- 2 egg yolks

- 50 grams (1/4 cup) granulated sugar

- 20 grams (2 tablespoons) cornstarch

- 1/2 teaspoon vanilla extract

Instructions:

1. In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Remove from heat and set aside.

2. In a mixing bowl, whisk together the egg yolks and sugar until well combined and slightly pale in color.

3. Add the cornstarch to the egg yolk mixture and whisk until smooth.

4. Slowly pour half of the heated milk (125 grams or 125 milliliters) into the egg yolk mixture, whisking constantly to prevent curdling.

5. Once the milk has been incorporated, pour the mixture back into the saucepan.

6. Place the saucepan over medium heat and cook the mixture, stirring constantly with a wooden spoon or whisk, until it thickens and comes to a boil. This should take about 5-7 minutes.

7. Once the pastry cream has thickened, remove the saucepan from the heat and stir in the vanilla extract.

8. Transfer the pastry cream to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature.

9. Once cooled, refrigerate the pastry cream for at least 2 hours, or until chilled and set.