Cook the Pastry Cream:
Return the saucepan to medium heat, whisking continuously until the mixture thickens and starts to bubble, about 2-3 minutes.
Once it begins to boil, continue cooking for 1-2 minutes to ensure the cornstarch is fully cooked.
Finish the Pastry Cream:
Remove the saucepan from the heat and immediately whisk in the butter and any vanilla extract if a vanilla bean wasn’t used.
Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
Allow the pastry cream to cool to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.
Tips for Success
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