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- 6 egg yolks at room temperature
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 cups whole milk
- 1 tablespoon unsalted butter
Chocolate Ganache:
- ¼ cup heavy whipping cream
- 4 ounces bittersweet chocolate finely chopped
Instructions
For the Vanilla Pastry Cream:
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Begin by pouring the milk into a medium saucepan. Place over medium heat and bring the mixture to a simmer. Once simmering, remove from heat immediately and set aside.
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In a separate large bowl, vigorously whisk together the egg yolks and sugar until the mixture becomes light in color and thickened in texture. Sift the cornstarch into the egg mixture and continue to whisk vigorously until the mixture is smooth and free of lumps.
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Gradually whisk in approximately 1/4 cup of the hot milk mixture into the egg mixture to temper the yolks. Following this, incorporate the remaining hot milk mixture.
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Strain the combined mixture back into the saucepan through a fine-mesh sieve. Return the saucepan to medium-high heat and cook the mixture, whisking constantly, until it has thickened and reached a slow boil. Continue to cook and whisk for an additional 1-2 minutes post-thickening.
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Remove the saucepan from the heat and stir in the butter until it is fully integrated. Allow the pastry cream to cool slightly before covering it with plastic wrap, ensuring the plastic is in direct contact with the surface to prevent skin formation. Refrigerate the pastry cream until it is fully chilled and set.
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