Get the egg mixture ready.
Whisk together the egg yolks, 1/4 cup of the remaining granulated sugar, and the
cornstarch until the blend is creamy and light in hue. It will need two to three minutes.
Gently Warm the Eggs:
When the milk mixture is heated, gradually add around one-third of it to the egg mixture while continuously whisking to
soften the eggs. This stage gradually raises the temperature of the eggs so they don’t curdle.
Return the tempered egg mixture and the remaining hot milk to the pot, and continue to
Always stir the mixture.
Heat the pastry cream.
Transfer the mixture back to the saucepan over medium heat, whisking continuously, until it thickens and
begins to bubble. It will need two to three minutes. After it begins to boil, cook for one or two more minutes.
minutes to ensure that the cornstarch is heated through.
Take the pot off of the burner and whisk in the butter right away, along with any vanilla extract you choose to use.
neglected to use a vanilla bean.
Stress and Calm:
To get rid of any lumps or fragments, strain the pastry cream into a clean basin using a fine-mesh sieve.
cooked ovum.
To stop a skin from forming on the pastry cream, press a piece of plastic wrap immediately onto the
developing.
Let the pastry cream cool to room temperature before chilling it in the refrigerator until it is very cold, at least
two hours.
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