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DessertsPudding Recipes 2 >  Pastry Cream



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See Mark Vogels article on Custards

3 tablespoons cornstarch
One pint milk
Half cup sugar
Two whole eggs and three egg yolks
Two oz. unsalted butter
Two teaspoons vanilla extract

Whisk the cornstarch in a little bit of the milk. 

Combine the rest of the milk with the sugar in a saucepan, bring to a boil and remove from the heat. 

Whisk the eggs and egg yolks with the cornstarch.

Slowly pour about a third of the hot milk into the egg/cornstarch mixture, whisking constantly. 

Then pour the egg mixture into the saucepan with the rest of the milk.

Constantly whisking, cook until it comes to a boil and thickens.

Remove from heat and whisk in butter and vanilla extract.

Pour into a large stainless steel bowl, cover with plastic wrap touching the cream, and refrigerate until chilled.


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