This impressive dessert is perfect for any celebration
3 cups whole milk
6 large eggs
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vegetable oil
1 cup mixed berries (blackberries, raspberries, blueberries, and/or strawberries), plus extra for serving
For the filling:
1. Sprinkle gelatin over water in a small bowl and let sit until gelatin softens, at least 5 minutes. Vigorously whisk egg yolks, 2 tablespoons sugar, and the cornstarch in a large bowl until mixture is pale yellow and thick, about 1 minute. Heat milk, salt, and remaining 6 tablespoons sugar in a large saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
2. Gradually add milk mixture to yolk mixture, whisking constantly, until fully incorporated, about 30 seconds. Return milk-yolk mixture to now-empty saucepan and, whisking constantly, bring to simmer over medium heat and cook until mixture is thickened and 3 or 4 bubbles burst on surface, about 1 minute.
3. Off heat, whisk in butter, vanilla, and gelatin mixture until gelatin is dissolved, about 1 minute. Strain mixture through a fine-mesh strainer set over a clean large bowl. Press plastic wrap directly onto surface of pastry cream and refrigerate until set and well chilled, at least 4 hours. (Pastry cream can be refrigerated for up to two days.)
For the crepes:
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