Pastry Cream

Pastry Cream is something I have wanted to make for a long time, but that I felt intimidated by.  And now I have made it I haven’t the slightest clue why I was intimidated by it, other than it is something that “real cooks” make.  And I have never claimed to be a real cook.

It is actually uber simple to make and the only thing to keep an eye on is your patience so that the milk isn’t scorched and that is really nothing to worry about.

The method is as making a custard, and somehow I have managed to do those for years without a thought, yet convinced myself that Pastry Cream was beyond me.

This morning I am happy to have discovered that actually I make a really good Pastry Cream.

I will be using it in several things over the next day or so but was so happy with the outcome of the Pastry Cream that I had to post it by itself! I am such a child.

Pastry Cream, ready to be whisked and used in many delicious (and non-fattening, I wish) ways!

Pastry Cream, ready to be whisked and used in many delicious (and non-fattening, I wish) ways!

Pastry Cream

  • 2 cups milk
  • 1/4 cup white sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

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

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