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Pastry Cream

If you've ever tried to make pastry cream or custard before, you know it is not an easy feat. It involves tempering the egg yolks, making sure you don't over cook the mixture and consistency can always vary.

This recipe is EASY. No need to temper the egg yolks. No need to fuss. Just follow along!


  • 1/2 cup Sugar

  • 1/4 cup Cornstarch

  • Large pinch of Kosher Salt

  • 2 cups Whole Milk

  • 4 large Egg Yolks

  • 2 Tablespoons Unsalted Butter

  • 1 teaspoon Vanilla Extract


1. Whisk together Sugar, Cornstarch, and Kosher Salt in a medium saucepan. Do not apply heat yet.

let's be Frank: Whisking these dry ingredients together will prevent the cornstarch from clumping when the wet ingredients are added. 

2. In a separate bowl, whisk together Whole Milk and Egg Yolks and add to saucepan along with Unsalted Butter. Bring to a boil over medium heat.

let's be Frank: By adding the egg yolks in at this stage, we are avoiding having to temper the egg yolks. Generally, the purpose of tempering eggs is to ensure that they done curdle (or "scramble") in your cream.

3. While still whisking, bring the mixture to a boil over medium heat for 1 minute.

4. Remove from heat and stir in Vanilla Extract.

5. Transfer the hot cream from a saucepan into a heat-safe bowl.

6. Cover the hot cream with plastic wrap, pressing it directly onto surface of the hot cream to prevent a skin from forming.

7. Place in the refrigerator until chilled, at least 2 hours and up to 2 days.

let's be Frank: Prior to using, make sure to either whisk or stir the mixture to ensure no clumps have formed.
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