How Long to Cook Pastry Cream for the Perfect Consistency

Vanilla Pastry Cream
10 oz (283g) whole milk
2 tbsp (25g) sugar
1/2 tsp (3g) fine salt
4 egg yolks
3 tbsp (21g) cornstarch
1/4 c (50g) sugar
1 oz (28g) butter
1 tsp (3g) vanilla extract

1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Return everything to the pot and cook on medium heat until thickened. Let cook for an extra two minutes after it starts bubbling if working in a deep pot or just one minute if working in a shallow pot.
5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous.
6. Press plastic wrap directly on the surface of the pastry cream and refrigerate until cool.
7. Stir with spatula to loosen when ready to use.

the pastry cream needs to be cooked enough to deactivate an enzyme in egg yolks that will break down the starch over time and make the cream runny

[prarthanajagtap]

You're the BEST baking channel on yt frfr you can't change my mind

[ascotter]

My favorite baking channel, this is perfect and I can’t wait to utilize these tips!

[ateiidinmoldova]

You're great, there's a lot of science and chemistry involved in baking and cooking, it's always important to respect the rules of that recipe

[khongaiminmoe]

I have been watching your videos for months now, and my baking technique has been improving a lot thanks for the advice!✨

[rashid_monochromerain]

Pastry cream is literally the best thing in life, I could eat this all day.

[VonVikoGoat]

the solid and rubbery one reminds me of the texture of crema pastelera wich is used for desserts in my country

[ernestoandrade]

I have to make creme puffs for a competition for fccla and this really helps thank you

[overripeschnitzel]

why do i really wanna eat that "solid and rubbery" one though 😭😭

[kainaaz]

Thank you because of this video I came to know where I'm going wrong

[clai]

overcooked pastry cream was so good as a snack lol

[juniorderree]

You must have went to school for this.
Amazing knowledge always

[cariboowho]

isn’t there a little contradiction between “learn the signs of when your food is done cooking” and “for perfect texture cook for exactly 2 minutes”

[jenniferbates]

Can you please do a video on custards?

[henriquebotelho]

That last one looks tasty. You could eat it with a spoon

[rgoodsan]

You can fix the pastry cream if it’s too thick. The really thick stuff kinda helps your vanilla mousse.

[GrampaJoe]

Just tried for the first time last night, it seemed to come out ok but when I went to use it this morning I noticed many chunks of flour and it had a floury smell and texture. What did I do wrong?

I should mention that after I added the ingredients into my pot the heat was too low and it wasn’t thickening so I had to raise it and I cooked it over the heat for a long while (much longer than 2 min) but kept whisking to avoid curdling.

The texture was slightly thicker than the middle example shown when it was finished

[bunbynoysmiddleschoolaltacc]

Closer to solid and rubbery is where it be at

[sharkfang]

Could you do a video about how to make maple sugar candy? I always try but it comes out too hard.

[adriannaReg]

Hey I don’t know if you have done this before but can you do a chocolate lava cake vis

[jaxsonr.]

Hey Benjamin, Where is the music that you use in your videos from?