Gather quality ingredients—milk, eggs, sugar, and a thickening agent like cornstarch or flour. Choose vanilla for a classic base or experiment with other extracts for diverse flavors.
Whisk egg yolks and sugar until pale and creamy. This initial step lays the foundation for a smooth and luxurious pastry cream.
Elevate your pastry cream by infusing flavors. Vanilla bean, citrus zest, or a touch of liqueur can add a nuanced depth to the custard.
Cook the mixture on the stovetop over medium heat, stirring continuously. Patience is key as you wait for the custard to thicken to the desired consistency.
Introduce butter for richness and a silky finish. Whisk until the butter is fully incorporated, ensuring a luxurious mouthfeel.
Strain the pastry cream through a fine-mesh sieve to remove any lumps or cooked egg bits. This step guarantees a velvety texture.
Allow the pastry cream to cool before refrigerating. This chilling period helps it set and achieve the desired structure.
Embrace the versatility of pastry cream. Fill tarts, eclairs, or layer it between cakes. Its adaptability makes it a go-to element for various delightful desserts.