Pastry Cream Recipe (Crème Pâtissière) Steps

• In a mixing bowl, whisk together the whole egg, egg yolks, granulated sugar, corn starch, and fine sea salt until well combined and smooth.
• In a medium saucepan, combine the whole milk and heavy whipping cream. Heat over medium heat until just about to simmer, stirring occasionally.
• Slowly pour about half of the hot milk and cream mixture into the egg mixture while whisking continuously to temper the eggs.
• Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, whisking constantly until the mixture thickens to a pudding-like consistency.
• Remove the saucepan from heat and strain the mixture through a fine-mesh strainer into a clean bowl to ensure a smooth texture.
• While still warm, stir in the unsalted butter and vanilla extract until the butter is melted and fully incorporated.
• Cover the pastry cream with plastic wrap pressed directly against the surface to prevent a skin from forming. Allow to cool to room temperature, then refrigerate until fully chilled.