Pastry Cream Secret Recipe – Silky, Rich & Foolproof!

1. In a saucepan over medium heat, warm milk, half of the sugar (¼ cup), and vanilla until steaming (not boiling).
2. If using a vanilla bean, scrape the seeds into the milk and add the pod for extra flavor.

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Step 2: Whisk the Egg Mixture

1. In a separate bowl, whisk egg yolks, remaining sugar, cornstarch, and salt until smooth and pale.

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Step 3: Temper the Eggs

1. Slowly pour a small amount of hot milk into the egg mixture, whisking constantly.
2. Gradually add more milk while whisking to prevent scrambling the eggs.

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Step 4: Cook the Pastry Cream

1. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly.
2. Cook until thickened (about 2 minutes). The cream should coat the back of a spoon.
3. Remove from heat and whisk in butter until smooth and glossy.

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Step 5: Strain & Chill

1. Strain through a fine-mesh sieve to remove lumps.
2. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
3. Refrigerate for at least 2 hours before using.

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Serving & Storage Tips

• Use in eclairs, tarts, cakes, and cream puffs.
• Store in an airtight container in the fridge for up to 3 days.
• Do not freeze—the texture may change.

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Secret Variations & Add-Ins

1. Chocolate Pastry Cream – Stir in 4 oz melted dark chocolate after cooking.
2. Coffee Pastry Cream – Add 1 teaspoon espresso powder for a mocha flavor.
3. Lemon Pastry Cream – Stir in 1 tablespoon lemon zest for a citrus twist.
4. Extra Rich Cream – Substitute ½ cup of milk with heavy cream for extra silkiness.

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FAQ

1. Why is my pastry cream lumpy?
Make sure to whisk constantly and strain it for a smooth finish.

2. How do I make it thicker?
Add 1 extra tablespoon of cornstarch for a firmer consistency.

3. Can I make this dairy-free?
Yes! Use coconut milk and vegan butter.

4. Can I reheat pastry cream?
Yes! Gently warm it over low heat, whisking to restore its texture.

5. What’s the difference between pastry cream and custard?
Pastry cream is thicker due to cornstarch, while custard is typically thinner.

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