Pastry Cream

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Pastry Cream

Author: Sarah Truesdell

Ingredients

• 1 cup milk
• 1 cup heavy cream
• 6 tbsp sugar
• Pinch of salt
• 2 ½ tbsp cornstarch
• 1 tbsp vanilla extract (or Vanilla bean paste or 1 vanilla pod, split and seeds scraped)
• 6 large egg yolks (or 3 yolks + 1 whole egg for a lighter version)
• 3 tbsp unsalted butter, softened

Instructions

1. Combine milk & cream in a heavy bottomed saucepan. If using a vanilla bean, add vanilla bean, pod & seeds with milk. Heat over medium until just under a boil.
2. Meanwhile, in a heatproof bowl, combine eggs, sugar, salt, and cornstarch and whisk until completely blended.
3. Once milk is hot, slowly stream in about 2/3 of a cup of hot milk/cream into egg mixture while whisking continuously. This is called tempering and heats the eggs up slowly, so they do not curdle.
4. Pour egg mixture into saucepan with remaining milk/cream. Return to low/medium heat and whisk continuously until thicken to a pudding consistency. About 5 minutes.
5. Take off heat and whisk in vanilla extract and butter. Whisk until butter is melted. Pour into a shallow dish and cover with plastic. Allow to cool completely before using.
6. If you have lumps, strain through a fine mesh sieve into your shallow dish.

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