Pastry Cream

👨‍🍳 Method

1. 1
   Heat the milk to just below a boil.

   StovePot
2. 2
   In a bowl, whisk the egg yolks, sugar and starch.

   BowlWhisk
3. 3
   Pour the hot milk in a thin stream into the mixture, whisking constantly.

   ⚙ Tempering eggsWhisk

   💡The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
4. 4
   Return to the pot and cook over medium heat, stirring constantly, until the cream thickens and bubbles in the center, then cook 1–2 more minutes.

   StovePot

   💡Stir nonstop until it bubbles: only then does the starch thicken fully, and the cream won't turn runny later.
5. 5
   Transfer to a bowl, cover with plastic wrap touching the surface of the cream and let cool.

   BowlPlastic wrap