Pastry Cream

Steps

• Base: Warm the milk in a saucepan until steaming, but not boiling.
• Base: Whisk the sugar, cornstarch, and salt together in a separate bowl, then whisk in the egg yolks until smooth and pale.
• Temper: Slowly pour about a third of the warm milk into the yolk mixture, whisking constantly, then pour the tempered yolks back into the rest of the milk in the pan.

  Tip: This gradual step is what keeps the eggs from scrambling — adding cold eggs straight into hot milk shocks them too fast.

• Cook: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a full boil. Let it boil, still whisking, for a full minute.
  ⏱ Start 3 min timer

  Tip: The boil isn't optional — it's what deactivates the enzyme in the yolks that would otherwise thin the cream back out in the fridge.

• Finish: Off the heat, whisk in the butter and vanilla until smooth.
• Chill: Press plastic wrap directly onto the surface of the cream (to stop a skin forming) and chill until fully cold.
  ⏱ Start 120 min timer

  Tip: Direct contact plastic wrap is the standard fix for custard skin — without it, the surface dries and forms a rubbery layer as it cools.