Pastry Cream
Use this timeless recipe for pastry cream to fill pastries, cakes, or pies, a staple often found in bakeries and restaurants. For a lighter filling, simply fold in plain whipped cream.
Ingredients
- 2 cups milk
- ¼ cup white sugar
- 2 egg yolks
- 1 egg
- ⅓ cup white sugar
- ¼ cup cornstarch
- 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.
Nutrition
Calories: 151kcalCarbohydrates: 21gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 87mgSodium: 57mgPotassium: 107mgSugar: 18gCalcium: 81mg
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