Crème Pâtissière Recipe
- 1¼ cups whole milk
- 2 large egg yolks
- ¼ cup sugar
- 2 tbsp all purpose flour
- 2 tbsp cornstarch
- ¼ tsp pure vanilla extract
- Bring the milk to a simmer in a saucepan over medium heat.
- Whisk the yolks and sugar together in a bowl. Whisk in the flour and cornstarch. Gradually whisk in the hot milk.
- Return the mixture to the saucepan. Cook over medium-low heat, whisking constantly, until it comes to a full boil and is smooth.
- Let cool slightly, then stir in the vanilla. If not using immediately, cover with a piece of buttered wax paper pressed directly onto the surface of the pastry cream. .
