Bread The Key to the Ideal Pastry Cream

Ingredients

480 ml or two cups whole  milk

Divide the 1/2 cup (100 g) of granulated  sugar.

one vanilla bean, or one tsp of extract

Five huge yolks from  eggs

30 g or 1/4 cup cornstarch

Two tablespoons (30 grams) of finely chopped unsalted butter

The Key to the Ideal Pastry Cream

The New York Times Recipes: The Key to Perfect Pastry Cream

Guidelines

Get the milk mixture ready.

Half the granulated sugar (1/4 cup) and the whole milk should be combined in a medium pot.

the vanilla bean’s seeds. Add vanilla extract last, if using.

After setting the pot on medium heat, carefully simmer the mixture. Stir from time to time to

make sure the sugar gets dissolved.