Homemade Custard Recipe Pastry Cream

HOMEMADE CUSTARD RECIPE (PASTRY CREAM)

Steps:

• In a large pot pour milk and half of the sugar and bring to a boil. Reduce heat to medium.
• Keep the milk at low simmer. In a bowl whisk egg yolks. In a separate bowl combine the remaining sugar and cornstarch. Add egg yolks to the sugar and cornstarch mixture and whisk to combine.DO NOT MIX THE sugar, egg yolks and cornstarch too far in advance, do it when the milk is starting to boil and you are ready to add them to it.Add 1 cup from the warm milk and carefully mix, then add mixture to the remaining warm milk and heat gently (on low heat), stirring with a wooden spoon or a whisk. Keep stirring until custard thickens, or for 3-5 minutes. This custard needs to be cooked to 185 F in order for it to become thick and not turn wattery in the fridge.
• Turn off heat and add butter, which will thicken the custard even more, after it cools down. Add vanilla.Stir again and remove from heat. You can strain custard to get rid of any lumps.
• Transfer to a bowl and cover tightly with plastic wrap on top. Cool to room temperature.
• Serve at room temperature or cold.

PASTRY CREAM

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

EASY EGGLESS PASTRY CREAM RECIPE

Steps:

• Whisk together sugar, cornstarch, and salt in a medium saucepan.
• Add evaporated milk; whisk to combine. Bring to a boil over medium-low heat, while whisking vigorously until it starts to thicken - this should take about 1 - 2 minutes. Reduce heat to low and let it boil for 1 minute, still whisking; then remove from heat and stir in butter and vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl.
• Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent skin from forming. Let the mixture cool down to room temperature.
• Refrigerate until chilled, at least 2 hours and up to 3 days. Just before using, whisk until smooth.