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Vanilla Pastry Cream

Status Approved
Name	Vanilla Pastry Cream
Category	The Bakery, Desserts, European
Serves/Yields	3 cups
Source	Kate
Difficulty	Easy
Prep. Time	10 m
Cook Time	5 m
Introduction
	This is a basic pastry cream and it's great as a sauce for fruit (thin with a little cream) or as a filling for tarts, dougnuts or cakes. For a cake filling, mix a little medium stiff whipped cream into the chilled pastry cream.
Ingredients
	3 cups whole milk, divided 2/3 cup granulated_sugar 2 large eggs plus 1 egg yolk 4 Tablespoons cornstarch 1 1/2 Tbsps vanilla_extract
Directions
Step: 1	Using a double boiler, heat 2 1/2 cups milk until steam rises from the surface. In a separate bowl, combine remaining 1/2 cup milk and sugar. Sift in cornstarch, and whisk until well blended. Add eggs, and whisk again until all is combined. Remove milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until thickened and smooth, about 5 minutes. Remove from heat and stir in vanilla. Transfer to bowl, press plastic wrap onto pastry cream surface, and refrigerate for up to 3 days.

Time submitted: Sunday, January 23. 2005 at 18:51:39
Contributed By: guido

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Average score: 2.37 () votes: 16

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