Professional Baker's 3-Step Pastry Cream Recipe | Bake Along w/ Chef Anna Olson

Recipe below, so bake along! Chef Anna Olson teaches you how to make this must-try vanilla pastry cream! Vanilla is the basic flavouring for this foundation custard recipe, but it can easily take on other flavours. Even if you are changing the flavour of your pastry cream, leave the vanilla in the recipe to round out the taste. Then use the pastry cream in some of these classic recipes:    • Anna's Recipes Using Pastry Cream   -------- • Recipe • Makes about 3 cups (750 mL) Prep Time: Under 10 minutes, plus chilling Cook Time: 10 minutes Store in an airtight container in the fridge for up to 5 days. -------- • Ingredients • ⅔ cup (140 g) granulated sugar ¼ cup (30 g) cornstarch 2 cups (500 mL) 2% milk 6 large egg yolks ¼ cup (60 g) unsalted butter, cut into pieces 2 tsp vanilla extract -------- • Directions • 00:00 Introduction 01:11 Step 1: Combine the ingredients. Whisk the sugar and cornstarch together in a large saucepan, then whisk in the milk, followed by the egg yolks. Place the butter and vanilla in a medium heatproof bowl and set a strainer on top. 02:20 Step 2: Cook the pastry cream. Bring the milk mixture to a full simmer at just above medium heat while whisking constantly (but not vigorously) until it begins to bubble and is very thick, about 10 minutes. Pour the custard through the strainer, using the whisk to push it through. Remove the strainer and whisk the custard in the bowl until the butter has melted. 06:32 Step 3: Cool and chill. Place a piece of plastic wrap directly on the surface of the custard, let cool on the counter for an hour and then refrigerate for at least 2 hours.