Recipe by Jim W
This is a great custard type filling for your cakes, eclairs, etc. This is the recipe my daughter use to fill her sons first birthday cake.
Top Review by muffinlady
Oh this is the best custard filling I have ever eaten. I gave to a friend and he said he normally did not like custard but loved this. I used as a popover filling here are my changes. At first I cut in half but soon found out I needed the whole recipe so - for the whole recipe 4 eggs 6 Tablespoons of sugar otherwise it was the same.Oh I only used the 1 Tablespoon of cornstarch.
- 1 1⁄3 cups heavy cream
- 3 large egg yolks
- 1⁄3 cup sugar
- 1 pinch salt
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1 1⁄2 teaspoons vanilla extract
Directions See How It's Made
- Heat heavy cream in medium sauce pan over medium heat until simmering, stirring occasionally. In a separate bowl, whisk egg yolks, sugar and salt together. Add cornstarch into mixture, continue whisking until it is a pale yellow and thick.
- When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture back to sauce pan, continue cooking over medium heat, whisking constantly until thick and glossy, about 1-2 minutes. Take off heat whisk in butter and vanilla. Transfer pastry cream to a bowl large enough to hold it, take some plastic wrap press directly onto surface, refrigerate until cold and set, at least 2 hours.