Pastry Cream
Awesome recipe with amazing results. Can't go wrong with this.
Yield
2 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
cornstarch
|
|
| 1 | pint |
milk
|
*
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 3 | large |
egg yolks
|
|
| 2 | ounces |
butter, unsalted
|
|
| 2 | tablespoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
cornstarch
|
|
| 473 | ml |
milk
|
*
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 3 | large |
egg yolks
|
|
| 57.8 | ml/g |
butter, unsalted
|
|
| 3E+1 | ml |
vanilla extract
|
|
Directions
Whisk the cornstarch in a little bit of the milk.
Combine the rest of the milk with the sugar in a saucepan, bring to a boil and remove from the heat. Whisk the eggs and egg yolks with the cornstarch.
Slowly pour about a third of the hot milk into the egg/cornstarch mixture, whisking constantly.
Then pour the egg mixture into the saucepan with the rest of the milk.
Constantly whisking, cook until it comes to a boil and thickens. Remove from heat and whisk in butter and vanilla extract.
Pour into a large stainless steel bowl, cover with plastic wrap touching the cream, and refrigerate until chilled.
