Pastry Cream

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READY IN: 20mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the yolks, sugar and salt in a mixing bowl and whisk until blended.
  • Stir in the cornstarch.
  • Heat the milk and vanilla bean (if using) to scalding in a heavy saucepan.
  • SLOWLY whisk the milk into the eggs, whisking the eggs constantly.
  • This is called"tempering".
  • Start out with just a thin stream of milk, constantly whisking, then as the eggs warm up you can add the milk faster.
  • You need to do this slowly at first to avoid scrambling the yolks.
  • If you do that, you have to start over.
  • Remove the vanilla bean and pour the yolk mixture back into the pot and cook over medium-low heat, stirring constantly, until the mixture thickens- about 3-5 minutes.
  • Remove the pot from the heat and stir in the cream and the vanilla extract (if using).
  • Pass the cream through a fine mesh strainer (very important to do!!!), then place a piece of plastic wrap directly on the surface to prevent a skin from forming.
  • Refrigerate for at least 2 hours to chill.
  • Will keep several days in the refrigerator.
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