How to Make Pastry Cream (Crème Pâtissière Recipe) | Wendy’s Recipes

Name: How to Make Pastry Cream (Crème Pâtissière Recipe) | Wendy’s Recipes
Ingredients: 2 cups (455g) whole milk; 1 vanilla bean, split and scraped (see note); 4 ounces granulated sugar (1/2 cup; 115g), plain or toasted; 1 ounce (3 tablespoons; 30g) cornstarch; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; Yolks from 4 large eggs, straight from the fridge (2 1/2 ounces; 70g); 1 ounce unsalted butter (2 tablespoons; 30g), cut into 1/2-inch cubes

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Cooking tools:

Saucier
Stove
Paring knife
Mixing bowl
Kitchen towel
Whisk
Fine-mesh sieve
Plastic wrap
Parchment paper
Kitchen timer
Refrigerator

Ingredients

2 cups (455g) whole milk
1 vanilla bean, split and scraped (see note)
4 ounces granulated sugar (1/2 cup; 115g), plain or toasted
1 ounce (3 tablespoons; 30g) cornstarch
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
Yolks from 4 large eggs, straight from the fridge (2 1/2 ounces; 70g)
1 ounce unsalted butter (2 tablespoons; 30g), cut into 1/2-inch cubes