• 2dbe30775c1473db37740eb3c2e1802c

Pastry Cream

Prep
Cook
Serves 3people
Ingredients
5
large egg yolks, room temperature
3/4
cup sugar
3
tbsp cornstarch
1 1/2
cups milk
1/2
tsp pure vanilla extract
1
tbsp unsalted butter
1
tbsp heavy cream
Directions
1.
In a medium saucepan heat milk until bubbles form around the sides of the pan. Meanwhile, in a large bowl with an electric mixer beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick, pale, and ribbons form on the surface when the beaters are lifted. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour half of the the hot milk into the egg mixture. Pour the mixture from the mixing bowl into the other half of the milk in the saucepan and cook over low heat, stirring constantly with a wire whisk, scraping bottom of pan every so often with a heat safe rubber spatula, until mixture thickens; 5 to 7 minutes. Cook, whisking constantly for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla and heavy cream. Pour the custard through a fine mesh sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

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