Pastry Cream

also called crème pâtissière · creme patissiere · custard filling · confectioner's custard

The table

6 large(110 g)egg yolkswhisk until smoothtempercook until it boils and thickens, 2 minbeat in the butterstrain, then chill 2 hr
2/3 cup(135 g)granulated sugar
1/4 cup(32 g)cornstarch
1/4 tsptable salt
2 cups(480 mL)whole milkheat in a saucepan until steaming
1 whole(split, seeds scraped in)vanilla bean
2 Tbs(28 g)unsalted butter
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

1whisk until smooth

2heat in a saucepan until steaming

5beat in the butter

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 2 mintwo waits that overlap count once
Needs you
2 minof the steps that give a time

4 of the 6 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 2 min of it is counted as time you are standing over it. The recipe itself says 2 hr 30 min.

  1. heat in a saucepan until steaming

    not timedfrom the start

  2. whisk until smooth

    not timedfrom the start

  3. temper

    not timedfrom the start

  4. cook until it boils and thickens, 2 min

    2 minneeds you(assumed)from the start

  5. beat in the butter

    not timed2 min in

  6. strain, then chill 2 hr

    2 hrwalk away(read off the step)2 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need saucepan

Goes with

See how it is written
>> title: Pastry Cream
>> category: Custards & Puddings
>> tags: custard, vanilla, filling, stovetop, make-ahead
>> counters: Bakery
>> aka: crème pâtissière, creme patissiere, custard filling, confectioner's custard
>> servings: 8
>> time: 2 hr 30 min
>> step.4: cook until it boils and thickens, 2 min
>> step.5: beat in the butter
>> step.6: strain, then chill 2 hr

Heat @whole milk{2%cup}(480 mL), @vanilla bean{1%whole}(split, seeds scraped in) in a #saucepan{} until steaming.

Whisk @egg yolks{6%large}(110 g), @granulated sugar{2/3%cup}(135 g), @cornstarch{1/4%cup}(32 g), @table salt{1/4%tsp} until smooth.

Temper @&(~1)yolks{} with @&(~2)hot milk{}.

Cook @&(~1)custard{} over medium, whisking hard, until it boils and thickens, about ~{2%min}.

Beat @unsalted butter{2%Tbs}(28 g) into @&(~1)hot pastry cream{}.

Strain @&(~1)pastry cream{} into a bowl, press plastic wrap onto the surface, and chill for ~{2%hr}.