Crème Pâtissière

Directions

• Bring the milk and vanilla to a boil.
• While the milk heats, whisk together the egg, sugar, and starch in a separate bowl until smooth.
• Gradually pour the hot milk over the egg mixture, whisking constantly to temper.
• Return the mixture to the stove and cook over medium heat, stirring continuously, until the pastry cream thickens and comes to a boil.
• Remove from heat and whisk in the butter until fully incorporated.
• Transfer the pastry cream to a clean container and cover the surface directly with cling wrap to prevent a skin from forming.
• Refrigerate for a few hours or overnight until fully set.
• Briefly whisk the pastry cream before using to restore its smooth texture.