Description
This Homemade Pastry Cream recipe is a classic and versatile custard that boasts a rich, creamy texture and balanced sweetness. Made with whole milk, egg yolks, sugar, and thickened with all-purpose flour, it serves as the perfect filling for tarts, éclairs, cakes, and other desserts. The addition of unsalted butter imparts a luscious finish, while optional citrus zest or spices can customize the flavor to suit your palate. Simple to make on the stovetop, this pastry cream can be prepared ahead and chilled for convenience.
Ingredients
Scale
Main Ingredients
- 2 cups Whole Milk
- 3/4 cup Granulated Sugar
- 4 large Egg Yolks
- 1/4 cup All-Purpose Flour
- 2 tablespoons Unsalted Butter
- 1/4 teaspoon Salt
Optional Flavorings
- Citrus zest (lemon or orange)
- Spices (vanilla bean, cinnamon, or nutmeg)
Instructions
- Gather Ingredients: Collect all necessary ingredients including whole milk, granulated sugar, egg yolks, all-purpose flour, unsalted butter, and salt to ensure a smooth cooking process.
- Heat Milk: Pour the 2 cups of whole milk into a medium saucepan and heat it over medium heat until it begins to steam, approximately 5 to 7 minutes. Do not let it boil to prevent scorching.
- Mix Dry and Egg Ingredients: In a mixing bowl, whisk together 3/4 cup sugar, 4 egg yolks, 1/4 cup all-purpose flour, and 1/4 teaspoon salt until the mixture becomes pale and fully combined, which helps prevent lumps.
- Temper Eggs: Gradually add about one cup of the steaming hot milk into the egg mixture while continuously whisking. This prevents the eggs from curdling by slowly raising their temperature.
- Cook Pastry Cream: Return the tempered egg and milk mixture into the saucepan with the remaining milk. Stir constantly over medium heat until the mixture thickens to a custard consistency, usually 5 to 7 minutes. Ensure you keep stirring to avoid burning or lumps.
- Add Butter: Remove the saucepan from the heat and whisk in 2 tablespoons of unsalted butter until fully melted and incorporated, which enriches the flavor and texture.
- Incorporate Optional Flavorings: If desired, add citrus zest or spices at this stage and mix thoroughly to infuse flavor.
- Cool the Cream: Transfer the pastry cream into a bowl, cover it with plastic wrap pressed directly on the surface to prevent a skin from forming, and let it cool to room temperature.
- Refrigerate: Chill the pastry cream in the refrigerator for at least 2 hours to set and develop flavor.
- Final Whisk: Before using, whisk the pastry cream once more to smooth out any lumps and ensure creamy texture.
Notes
- Use whole milk for a richer taste and better texture; skim milk will result in a thinner cream.
- Tempering the eggs correctly is crucial to prevent scrambling.
- Cover pastry cream directly with plastic wrap to avoid skin formation on top.
- Refrigerate for at least 2 hours, but it can be stored for up to 3 days refrigerated.
- Customize the flavor with vanilla bean, almond extract, or citrus zest according to your recipe needs.
- If lumps form, you can strain the pastry cream through a fine mesh sieve for ultra-smooth texture.
