The Key to the Ideal Pastry Cream
Ingredients
480 ml (2 cups) whole milk
1/2 cup (100 g) granulated sugar, divided
1 vanilla bean or 1 tsp vanilla extract
5 large egg yolks
30 g (1/4 cup) cornstarch
2 tbsp (30 g) unsalted butter, finely chopped
The Key to the Ideal Pastry Cream
Page 1 of 3
