Why This Recipe Works
Pastry cream is the key ingredient in many desserts, so we developed a foolproof recipe for it. For the richest texture, we used egg yolks, not whites, in the custard. Cornstarch helped prevent the eggs from curdling, while butter gave the custard a silky texture. To maximize its impact, we added vanilla extract to the custard only after the sauce came off the heat. To prevent the custard from developing a skin as it cooled, we pressed parchment paper directly onto its surface.