Close
Ingredients
| 2% milk: 2 cups |
| granulated sugar: 1/4 cup |
| eggs: 2 (yolks) |
| eggs: 1 |
| cornstarch: 1/4 cup |
| granulated sugar: 1/3 cup |
| salted butter: 2 Tbl |
| vanilla extract: 1 tsp |
Pastry Cream
Credit: AllRecipes
User rating:
"This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream."
-
Prep Time
15 min -
Cook Time
5 min -
Servings
8 serving(s)
Tags
Directions
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.