Vanilla Pastry Cream

Step 1/7

• 1⅓ egg yolks (room temperature)

• whisk
• small bowl

Whisk egg yolks in a small bowl till smooth.

Step 2/7

• 2⅔ tbsp sugar
• ⅔ tbsp cornflour
• ⅓ pinch salt

• saucepan

Combine sugar, cornflour, and salt in a saucepan over medium heat.

Step 3/7

• 158⅓ ml milk

Add milk to the saucepan in a slow and steady stream, whisking constantly. Cook till mixture thickens and begins to bubble, about 5 minutes.

Step 4/7

Temper egg yolks by slowly pouring milk mixture into egg yolks.

Step 5/7

Pour tempered egg yolk mixture back into the saucepan. Cook over medium heat until it comes to a full boil and is thick enough to coat the back of a spoon.

Step 6/7

• ⅓ vanilla bean seeds

Remove custard from heat. Stir in vanilla.

Step 7/7

• fine sieve
• medium bowl

Strain custard through a fine sieve into a clean bowl. Cover with plastic wrap pressed directly onto the custard’s surface to prevent a skin from forming. Refrigerate until chilled and firm, at least two hours or overnight. Store in the fridge for up to 3 days.