Perfect Pastry Cream

Ingredients

• 2 cups whole milk
• ¼ cup + ⅓ cup granulated sugar divided
• 1 whole egg
• 2 egg yolks
• ¼ cup cornstarch
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Instructions

1. In a large sauce pan, stir together milk and ¼ cup sugar. Bring to a simmer over medium heat. In a separate mixing bowl, whisk together egg, egg yolks, cornstarch, and ⅓ cup sugar.
2. Once the milk has reached a simmer, work quickly and carefully pour half of the hot milk in a steady stream into the egg mixture, whisking constantly to avoid curdling or cooking the eggs. Immediately pour the egg mixture back into the saucepan, whisking constantly. Return to a medium heat and whisk constantly until mixture thickens.
3. Remove from heat once thickened and stir in butter and vanilla until melted. Pour into a clean mixing bowl and cover with plastic wrap, letting the plastic wrap touch the top of the pastry cream to avoid the creation of any film on top.
4. Cool completely in the refrigerator for at least 4 hours before using.

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