Pastry Cream Recipe:
Whole Milk — Will create a richer, creamer flavor. The high fat content will also help create a thick texture. Using a low fat milk will create a runnier pastry cream. You can substitute heavy whipping cream or a dairy-free milk like almond or soy.
Egg yolks — Yolks add a rich flavor and binds liquids and fats together.
Granulated sugar — This adds some sweetness! Without sugar, the pastry cream has a flat flavor.
Cornstarch — Just the right amount of thickener that won’t change the pastry creams flavor or texture.
Vanilla extract - For flavor that can be substituted with vanilla bean paste or a vanilla pod.
Unsalted butter - Adds that rich buttery taste and gives the cream a shine.
