Pastry Cream
Makes about 1 1/2 cups.
Ingredients
- 1 cup milk
- 1/4 cup sugar
- 1 1/2 Tbs. cornstarch
- Pinch of salt
- 2 egg yolks, lightly beaten
- 2 Tbs. unsalted butter
- 1 tsp. vanilla extract
Directions
Bring the milk to a simmer in a heavy-bottomed saucepan. Meanwhile, in a mixing bowl, stir together the sugar, cornstarch and salt. Gradually add the hot milk to the sugar mixture, whisking constantly. Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7 to 10 minutes. Whisk in the egg yolks, then cook, stirring, until slightly thicker, about 2 minutes more. Remove the saucepan from the heat and stir in the butter.Let cool to room temperature, stirring occasionally. Add the vanilla, cover and refrigerate until thoroughly chilled. Pastry cream will keep in the refrigerator, tightly covered, for up to 3 days.
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Rated 5 out of
5
by
Lcoop from
Consistently excellent recipe
The pastry cream recipe is excellent. It is easily doubled without fail. Use quality vanilla, butter and milk for the best results. I’ve used this for years for tarts, pies and fillings for desserts.
Date published: 2020-11-12