Nickel Allergy Friendly Pastry Cream (Crème Pâtissière)
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Learn more →Ingredients
8 servings
- 2 cups whole milk
- ½ cup granulated sugar, divided
- 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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