Description
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.
Ingredients
- 2 cups milk
- ¼ cup white sugar
- 2 egg yolks
- 1 egg
- ¼ cup cornstarch
- ⅓ cup white sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.
- Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.
- Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook. Return egg mixture to the saucepan; slowly bring to a boil
- stirring constantly to prevent curdling and scorching.
- When mixture thickens
- remove from the heat and stir in butter and vanilla until thoroughly blended. Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 8