How to make Pastry Cream - Crème Pâtissière - Vanilla custard sauce
Granulated sugar 55g
Egg yolks 32g
Whole egg 50g
Granulated sugar 70g
Unsalted butter 30g
Vanilla paste 3g
Bring milk and 1st sugar to a boil on the stove.
When milk is almost ready, whisk 2nd sugar with cornstarch, then add to egg yolks, and whole egg and whisk together until smooth.
Pour hot milk into the egg mixture slowly while whisking to prevent eggs from curdling.
Return egg mixture into the pot and bring to a boil stirring constantly to prevent curdling. Once the mixture thickens, remove from the heat and stir in butter and vanilla paste.
Strain and place plastic wrap directly on top of the cream and set in the cooler to chill.