Milk: Whole milk is the traditional choice for pastry cream due to its rich flavor and creamy texture. You can use half-and-half for an even more indulgent result.
Sugar: Granulated sugar adds sweetness and helps stabilize the egg yolks during cooking.
Egg Yolks: These are the heart of pastry cream, contributing richness and a velvety texture. Use fresh, high-quality eggs for the best results.
Cornstarch or Flour: Cornstarch is preferred for a lighter, smoother cream, while flour results in a sturdier consistency. For a hybrid approach, use a mix of both.
Butter: Adding butter at the end of cooking enriches the cream and enhances its silkiness.
Vanilla: A key flavor component, use high-quality vanilla extract or a vanilla bean for the best taste.
Optional Flavors: Infuse your pastry cream with citrus zest, coffee, chocolate, or liquors like Grand Marnier for unique variations.
