Homemade Custard Recipe (Pastry Cream)

Ingrediente

4 large egg yolks •

1 2/3 cups whole milk •

1/2 cup sugar, divided •

3 tbsp cornstarch (or cornflour) •

2 tsp vanilla extract •

2 tbsp unsalted butter softened

Instrucțiuni

1. In a large saucepan, combine milk and half of the sugar. Heat over medium heat until just below boiling, then reduce to low.

2. In a separate bowl, whisk together the remaining sugar and cornstarch. Add the egg yolks and whisk until smooth.

3. Do not mix the sugar, yolks, and cornstarch too far in advance-prepare this step only when the milk is hot and ready.

4. Slowly pour 1 cup of the warm milk into the yolk mixture, whisking constantly to temper the eggs.

5. Pour the tempered mixture back into the saucepan with the rest of the milk.

6. Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the custard thickens, about 3-5 minutes. The mixture should coat the back of a spoon and reach about 185°F (85°C).

7. Remove from the heat and stir in the butter until melted and smooth. Add the vanilla extract and mix well.

8. Strain the custard through a fine mesh sieve to remove any lumps.

9. Transter to a clean bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. 10. Cool to room temperature, then refrigerate until ready to use. Serve chilled or at room temperature.

Note

• If the custard doesn't thicken, it may not have reached the proper temperature. Return it to the stove and cook gently for another minute or two. • Overcooking can cause the custard to separate and become grainy. Remove from the heat as soon as it thickens. • It the custard becomes lumpy, blend it with an immersion blender or strain it while still warm. • For a less sweet custard, reduce the sugar by up to ¼ cup. • This recipe can be made gluten-free by using pure cornstarch. • For dairy-free versions, substitute almond milk or oat milk for whole milk.

• Store in the refrigerator for up to 3 days, covered with plastic wrap touching the surtace.