Based on Kitchn and other resources
- 1 1/2 cups whole milk or half-and-half
- 1 vanilla bean
- 4 large egg yolks
- 1/3 – 1/2 cup sugar, to depending on how sweet you want it
- 2 Tbsp flour
- 1 Tbsp corn starch
- pinch of salt
- optional: 2 oz chocolate
- Split the vanilla bean lengthwise and scrape the seeds into the milk in a pot. Add the scraped pod in it too.
- Heat the vanilla and milk in the saucepan over medium-high heat until it’s near boiling. Set it aside until it’s cool enough to touch, but still warm.
- In one of the mixing bowls, whisk together the egg yolks and sugar until smooth and thick. Whisk in the flour and salt.
- Slowly pour in the warm milk while whisking the egg-sugar mixture constantly. Transfer the mixture back to the saucepan.
- Cook the mixture over medium heat, stirring constantly with your spoon so the bottom doesn’t scorch. It will quickly start to thicken to the consistency of pudding. When large steamy bubbles start to pop through the liquid, the pastry cream is nearly done.
- Continue stirring for 1-2 minutes longer.
- Optionally, add the chopped chocolate before finishing up.
- Optionally, set the strainer over a clean bowl and strain the pastry cream to get out any lumps. Press a piece of plastic wrap against the surface of the pastry cream and refrigerate until you’re ready to use it.
Pastry cream will keep for 5-7 days refrigerated. This recipe makes about two cups of cream, and is enough to fill one tart, one layer cake, or a batch of choux puffs.