Pastry Cream

The key is constant whisking and careful heat control to avoid curdling and lumps.

Makes about 1½ cups

Ingredients:

  • 1 cup half-and-half

  • 3 large egg yolks

  • ¼ cup granulated sugar

  • 1½ Tbsp all-purpose flour

  • Pinch of salt

  • 1 tsp vanilla extract, or

  • Optional: a vanilla bean

  • 1 tablespoon unsalted butter

Instructions:

Heat the Half-and-Half

  1. In a medium saucepan, heat the half-and-half over medium heat until it just begins to simmer. 

Note: Optional: Scrape the seeds of a vanilla bean into the half-and-half and add the pod as well.

  1.  Once it starts to simmer, remove the pan from the heat and let it steep while you prepare the egg mixture.

Whisk the Egg Mixture

  1. In a medium bowl, whisk together the egg yolks, sugar, flour, and salt until the mixture becomes light and fluffy, about 1 minute. This helps dissolve the sugar and aerate the mixture.

Note: Be sure to whisk thoroughly to prevent lumps of flour from forming.

Temper the Eggs

  1. Slowly pour about ½ cup of the hot half-and-half into the egg mixture, whisking constantly. This step is called tempering and ensures that the eggs do not cook too quickly and curdle.

  2. Once combined, slowly whisk the tempered egg mixture back into the saucepan with the rest of the half-and-half.

Cook the Pastry Cream

  1. Place the saucepan over low to medium-low heat and whisk continuously. The mixture will thicken after 4-7 minutes. The goal is to reach a thick, custard-like consistency, but don’t let it come to a full boil.

Note: Keep the heat low to avoid curdling. If the mixture thickens too quickly, remove it from the heat and continue whisking to smooth it out.

Remove from Heat and Add Flavorings

  1. Once thickened, remove the pan from the heat and strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. 

  2. Stir in the vanilla extract (if you didn’t use a vanilla bean) and butter for extra creaminess and shine.

Cool the Pastry Cream

  1. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. 

  2. Refrigerate for at least 1 hour, or until fully chilled. 

  3. Pastry cream can be made up to 2 days in advance.