How To Make Crème Pâtissière

This creamy custard is so easy to make, and a great base recipe to have up your sleeve.

In a medium saucepan, heat the milk and vanilla on medium heat until it is just at a simmer - don't let it boil.

While the milk is warming, in a separate bowl, add the egg yolks, sugar, salt and cornstarch. Whisk them together until glossy and smooth.

Add the hot milk mixture in a steady stream to the egg mixture while whisking vigorously. This step is to prevent the egg yolks from curdling.

Return the combined mixture to the saucepan over medium heat, whisking constantly until it starts to bubble. Keep it at a bubble don't stop whisking for 1 minute.

Take it off the heat and whisk in the butter until completely combined. Pour the hot pastry cream into a clean bowl.

Lay a piece of plastic wrap directly onto the surface of the custard to avoid a skin forming and let it come to room temperature. Chill it in the refrigerator until completely cold.

Use it to fill choux buns, tarts, cakes, doughnuts and more! See the link for the full recipe.