Pastry cream is a must have recipe if you really want to get involved with baking and pastry. It is one of the essential ingredients in a lot of different pastries; such as, éclair, tarts, cream puffs, etc. This recipe does take some patience, but I’m going to give you step-by-step instructions so that you know exactly what to do, which will make things a whole lot easier for you.
Special Items Needed
- Kitchen Aid Mixer
- sheet pan
- 1/2 cup butter
- 5 eggs
- 1 cup granulated sugar
- 1/2 cup corn starch
- 3 cups milk plus 1/2 cup
- 1 tablespoon vanilla extract
- Put sugar and 3 cups of milk in a large saucepan. Stir until the sugar has dissolved. Then place on the stove at medium heat.
- Meanwhile, in a bowl using the whisk attachment, combine the eggs, 1/2 cup milk and cornstarch until smooth. Drain this mixture into another bowl to get any extra egg, or egg shells out of the mixture so it is completely smooth. Set next to the saucepan and get a whisk ready.
- Also, get the butter ready by cutting it into cubes and set next to the vanilla extract.
- Once the sugar and milk mixture starts to boil over, pour the egg mixture in and whisk until swamp bubbles appear. (Swamp bubbles are large boiling bubbles and they look like exactly like ones in a swamp from a cartoon) By this time the mixture is super thick and should be taken off the heat. Add the cubed butter and vanilla and whisk until the butter has melted.
- Pour onto a sheet pan and flatten out until it completely covers the pan. Cover in plastic wrap, make slits with a knife so it can breather and refrigerate right away. (You might want to use gloves because the sheet pan can get hot.) Refrigerate for an hour before using. Keeps refrigerated for up to 5 days.
Tips and Tricks
- The milk and sugar mixture takes a long time to boil over, so instead of getting everything ready first and then putting the milk and sugar on the stove, to save time get everything ready while you wait. I promise you will get it done in plenty of time and will still have to watch the milk mixture. Make sure to also check on it frequently because it can boil all the over and out of the pan. Once it starts to rise slightly and bubbles start forming on the sides of the pan. that is exactly when you pour in the egg and cornstarch mixture.
- Why pour it into a sheet pan? – It just helps the cooling process and shocks the mixture evenly, helping to make the right consistency.