Crème Pâtissière French Pastry Cream

Begin by heating the milk and vanilla in a saucepan over medium heat. But stir it occasionally so the milk doesn’t burn at the bottom of the pot. This is a trick from my grandma that works all the time.

While the milk is heating, in a separate bowl, whisk the egg yolks and sugar together until it turns a pale yellow color, about 2 minutes. I recommend using a balloon whisk.

Now, it's time to add the cornstarch to your egg mixture. The cornstarch helps to thicken the custard. Ensure it is well combined to avoid any lumps in the final product.

When the milk begins to simmer, remove the saucepan from heat. Gradually pour the hot milk into the egg mixture, while continuous whisking. Be careful not to add it all at once to avoid scrambling the eggs.

Pour the mixture back into the saucepan and cook it over medium heat. Stir it constantly till it thickens. Remember, patience is the key!

Once it's thickened, continue to cook for 2 more minutes to ensure the cornstarch is fully cooked. It's essential to keep stirring at this stage to create a smooth, lump-free Crème Pâtissière.

Pour the cream through a sieve into a clean bowl. This helps to rid of any unintended lumps and creates a creamier texture.

Cover the surface directly with a piece of plastic wrap to prevent a skin from forming. Set aside to cool completely and then refrigerate until needed.