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 min4 of 6 steps give no time
Needs you
about 2 min
If you get it wrong
Narrow — two minutes at an actual boil or the starch never sets, and thirty seconds past that it catches and tastes scorched through

  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(we think)from the start

  5. beat in the butter

    not timed2 min in

  6. strain, then chill 2 hr

    2 hrwalk away(we think)2 min in

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
>> slack: narrow — two minutes at an actual boil or the starch never sets, and thirty seconds past that it catches and tastes scorched through

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{}.

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

>> step: beat in the butter
Beat @unsalted butter{2%Tbs}(28 g) into @&(~1)hot pastry cream{}.

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