Ingredients

• 500 ml Whole Milk
• 4 Large Egg Yolks
• 100 g Granulated Sugar
• 40 g Cornstarch
• 1 tsp Vanilla Extract
• 30 g Unsalted Butter
• 2 Gelatin Sheets
• 250 ml Heavy Cream (cold)
• 20 g Powdered Sugar
• 1 tbsp Optional Liqueur (e.g., Rum, Grand Marnier)

Instructions

1. 1

   If using gelatin sheets, soften them in a bowl of cold water for 5-10 minutes. If using powdered gelatin, sprinkle it over 2 tablespoons of cold water and let it bloom for 5 minutes.

2. 2

   In a medium saucepan, heat the milk and vanilla extract over medium heat until simmering. (If using a vanilla bean, split it, scrape the seeds into the milk, and add the pod. Remove the pod before tempering.)

3. 3

   In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale and smooth.

4. 4

   Gradually temper about half of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Pour the tempered mixture back into the saucepan with the remaining milk.

5. 5

   Cook over medium heat, whisking continuously, until the pastry cream thickens significantly and comes to a boil. Continue to boil and whisk for 1 minute to ensure the cornstarch is fully cooked.

6. 6

   Remove the saucepan from the heat. Stir in the unsalted butter until fully melted and incorporated. If using gelatin, squeeze excess water from the softened sheets and stir them into the hot pastry cream until completely dissolved, or add the bloomed powdered gelatin and stir until dissolved.

7. 7

   Transfer the pastry cream to a shallow dish. Cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until completely cold and firm.

8. 8

   Once the pastry cream is thoroughly chilled, whip the cold heavy cream and powdered sugar in a separate bowl until soft peaks form. Gently fold the whipped cream into the chilled pastry cream until fully combined and light. Optionally, stir in the liqueur for added flavor before serving or using as a filling.