🍰 Italian Pastry Cream
Ingredients:
2 cups whole milk
1/2 cup granulated sugar
1 vanilla bean (or 1 tsp vanilla extract)
4 large egg yolks
1/4 cup cornstarch
2 tbsp unsalted butter, cut into small pieces
1 tbsp dark rum (optional, for flavor)
1/4 cup heavy cream (optional, for extra smoothness)
Instructions:
1️⃣ Heat the Milk:
In a medium saucepan, heat the milk over medium heat until it's warm (but not boiling). If using a vanilla bean, split it and scrape the seeds into the milk, then add the pod as well. If using vanilla extract, add it later.
2️⃣ Whisk the Egg Yolks and Sugar:
In a bowl, whisk the egg yolks and sugar together until the mixture becomes pale and slightly thickened. Add the cornstarch and whisk to combine.
3️⃣ Temper the Eggs:
Slowly pour about 1/2 cup of the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Gradually add the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
4️⃣ Cook the Cream:
Return the saucepan to the heat and cook the mixture, whisking constantly, until it thickens and comes to a boil (about 3-5 minutes). Once it boils, cook for another minute to ensure it's fully thickened.
5️⃣ Add Butter and Optional Ingredients:
Remove the saucepan from the heat. Stir in the butter and, if desired, the rum and heavy cream for extra richness and smoothness. If you used a vanilla bean pod, remove it now.
6️⃣ Cool:
Pour the pastry cream into a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours before using.
7️⃣ Serve:
Use the pastry cream to fill pastries, cakes, or enjoy it on its own. It's also great for trifles or tarts.
Time & Serve:
🕒 Total Time: 30 minutes + chilling
🍽 Servings: 4–6