Pastry Cream (Crème Pâtissière)

Steps

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1. 1
   Crack three eggs into a bowl and add a small amount of the granulated sugar. Mix gently to combine—this will help when you add the hot milk.
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2. 2
   In a separate pot, combine the milk with the remaining sugar and begin heating it gently. Add the cornstarch, salt, and vanilla extract to the egg mixture.
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3. 3
   Slowly pour a small amount of the warm milk into the egg mixture while whisking constantly. This tempering process prevents the eggs from scrambling.
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4. 4
   Pour the tempered egg mixture into the hot milk, whisking vigorously. Once the mixture begins to boil, it will thicken rapidly—this takes just seconds.
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5. 5
   Remove from heat as soon as the mixture comes to a boil. Quickly whisk in the butter until fully incorporated and smooth.
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6. 6
   Transfer the cream to a bowl and place plastic wrap directly on the surface of the cream (not on the rim of the bowl) to prevent a skin from forming.
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7. 7
   Let the cream cool at room temperature for about an hour, then refrigerate. Chilling overnight will give it the ideal consistency.
   ▶ ≈5:23
8. 8
   Once chilled, the pastry cream should be smooth and silky. Use it to fill Boston cream donuts, Napoleons, fruit tarts, or other French pastries, or enjoy it straight from a bowl.
   ▶ ≈5:55