Low Sugar Pastry Cream (Crème Pâtissière)

Total time2 hr 25 min

Prep time10 min

Cook time15 min

Low Sugar Pastry Cream (Crème Pâtissière)

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Ingredients

8 servings

2 cups whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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½ cup granulated sugar, divided
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
4 large egg yolks
3 tbsp cornstarch
2 tbsp unsalted butter, cut into small pieces
1 tsp pure vanilla extract

Instructions

1
Combine the milk and half the sugar (¼ cup) in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not let it boil.
2
While the milk heats, whisk the egg yolks and remaining ¼ cup sugar in a medium mixing bowl until the mixture is pale yellow and slightly thickened, about 1 minute. Add the cornstarch and whisk until fully incorporated and no dry streaks remain.

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