Homemade Custard (Pastry Cream)

Here’s a classic recipe for homemade custard, also known as pastry cream (crème pâtissière), perfect for filling pastries, tarts, or enjoying on its own.

Ingredients:

• 2 cups (500 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1 vanilla bean (or 1 tsp vanilla extract)
• 4 large egg yolks
• 1/4 cup (30 g) cornstarch
• 2 tbsp (30 g) unsalted butter

Instructions:

1. Prepare the Vanilla:
   • If using a vanilla bean, split it lengthwise and scrape out the seeds.
   • Add both the seeds and the bean pod to the milk in a medium saucepan.
2. Heat the Milk:
   • In the saucepan, combine the milk, half of the sugar (1/4 cup), and the vanilla bean (if using vanilla extract, add it later).
   • Heat the mixture over medium heat until it just begins to simmer. Do not let it boil.
   • Once it starts to simmer, remove from heat and let it sit for a few minutes to infuse the vanilla flavor.
3. Mix Egg Yolks and Cornstarch:
   • In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and pale in color.
4. Temper the Egg Mixture:
   • Gradually add a small amount of the hot milk mixture to the egg mixture, whisking constantly to prevent the eggs from cooking.
   • Slowly add the rest of the milk mixture, continuing to whisk until well combined.
5. Cook the Custard:
   • Pour the mixture back into the saucepan.
   • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
   • Boil for about 1-2 minutes while continuing to whisk, ensuring the custard is smooth and thick.
6. Finish the Custard:
   • Remove the saucepan from heat.
   • If you used a vanilla bean, remove it now.
   • Stir in the butter until fully melted and incorporated.
   • If using vanilla extract, add it now and mix well.
7. Cool the Custard:
   • Pour the custard into a clean bowl.
   • Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
   • Let it cool to room temperature, then refrigerate until completely chilled, about 2 hours.

Tips:

• Straining: For an extra smooth texture, you can strain the custard through a fine-mesh sieve before cooling.
• Storage: The pastry cream can be stored in the refrigerator for up to 3 days.
• Uses: This pastry cream can be used as a filling for éclairs, profiteroles, fruit tarts, and more.

Enjoy your homemade custard!