The Secret Pastry Cream Recipe

 Method & Instructions

1. Infuse the Milk
   • In a saucepan, heat the milk with the vanilla bean (split and seeds scraped) over medium heat until it’s steaming but not boiling.
   • Remove from heat and let it sit 5 minutes to infuse flavor. If using vanilla extract, add it later, off the heat.
2. Make the Egg Mixture
   • In a large bowl, whisk together the egg yolks, sugar, and salt until pale and creamy.
   • Add the cornstarch and whisk until fully smooth — no lumps allowed.
3. Temper the Eggs
   • Slowly pour about 1/3 of the hot milk into the egg mixture while whisking constantly (this prevents scrambling).
   • Pour the tempered egg mixture back into the saucepan with the remaining milk.
4. Cook the Cream
   • Return the pan to medium heat. Whisk constantly until the cream thickens and starts to bubble. This should take about 2–4 minutes.
   • Once bubbling, cook for another 1 minute to fully cook out the starch flavor.
5. Finish & Chill
   • Remove from heat, stir in butter (and vanilla extract if using instead of beans).
   • Transfer to a shallow dish, cover directly with plastic wrap (to prevent a skin), and refrigerate until fully chilled.