Crème Pâtissière / Custard (Pastry Cream) is the Queen cream for many recipes and desserts.
In a pot add the the milk expect of a half cup, the half amount of the sugar, the sugar vanilla or vanilla seeds and transfer over low to medium heat. Periodically mix to avoid burn at the bottom of the pot.
Separate the egg yolks of the white.
Whisk well the egg yolks with the rest of the sugar.
Add the half cup milk that you kept, the corn starch and continue to whisk.
As soon as the milk starts boiling, remove it from the heat and very slowly, ladle by ladle, pour it into the bowl with the yolks’ mixture, whisking constantly. This tempers the eggs so that they don’t scramble when you add them to the pot.
Mix well to incorporate all well and transfer into the pot again
Place the pot over medium heat and continue to whisk.
Whisk until the cream thickens well.
Remove from the heat and add the butter. Stir until the butter melts.
Transfer into a bowl, cover with cling film, and put it to fridge for 3-4 hours to cool well. Make sure that the plastic wrap touches all the surface of the cream.
Before you use it, take it out from the fridge and whisk well to make it fluffy.
Transfer into a pipping bag for more convince and make the dessert that you want.
