Vanilla Pastry Cream
10 oz (283g) whole milk
2 tbsp (25g) sugar
1/2 tsp (3g) fine salt
4 egg yolks
3 tbsp (21g) cornstarch
1/4 c (50g) sugar
1 oz (28g) butter
1 tsp (3g) vanilla extract
1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Return everything to the pot and cook on medium heat until thickened. Let cook for an extra two minutes after it starts bubbling if working in a deep pot or just one minute if working in a shallow pot.
5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous.
6. Press plastic wrap directly on the surface of the pastry cream and refrigerate until cool.
7. Stir with spatula to loosen when ready to use.
the pastry cream needs to be cooked enough to deactivate an enzyme in egg yolks that will break down the starch over time and make the cream runny
