Vanilla Pastry Cream
Instructions:
This versatile cream is used to fill many classic desserts, such as Cream Puffs. Be sure to cook the cream for the full two minutes, or it may not set up. 21â„4 cups milk 4 large egg yolks 2â„3 cup sugar 1â„4 cup all-purpose flour 1â„4 cup cornstarch 1 tablespoon vanilla extract
Makes 23â„4 cups. Prep: 5 minutes plus chilling Cook: 10 minutes
- In heavy 3-quart saucepan, heat 2 cups milk over medium-high heat until bubbles form around edge. Meanwhile, in large bowl, with wire whisk, beat egg yolks, remaining 1â„4 cup milk, and sugar until combined; whisk in flour and cornstarch until blended. Gradually whisk hot milk into egg-yolk mixture.
- Return milk mixture to saucepan; cook over medium-high heat, whisking constantly, until mixture has thickened and boils. Reduce heat to low and cook, stirring, with wooden spoon, 2 minutes.
- Remove from heat and stir in vanilla. Pour pastry cream into shallow dish. Press plastic wrap onto surface of pastry cream. Refrigerate at least 2 hours or up to overnight.