Here is a recipe for pastry cream, also known as “crème pâtissière,” which is a staple in many desserts like éclairs, tarts, and cakes:

Here is a recipe for pastry cream, also known as “crème pâtissière,” which is a staple in many desserts like éclairs, tarts, and cakes:

Ingredients:

500 ml whole milk
1 vanilla bean (or 1 tsp vanilla extract)
6 egg yolks
100 g granulated sugar
50 g cornstarch
30 g unsalted butter
Instructions:

Heat the Milk: In a medium saucepan, heat the milk and the vanilla bean (split and seeds scraped) over medium heat until just boiling. Remove from heat and let it infuse for about 10 minutes. If using vanilla extract, add it after the milk is heated.

Mix the Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.

Add Cornstarch: Whisk in the cornstarch until smooth…