Pastry Cream

🛒Ingredients (Grocery List)

• 2 cups Milk

• 1/4 cup White Sugar

• 2 Egg Yolks

• 1 Egg

• 1/4 cup Cornstarch

• 1/3 cup White Sugar

• 2 tbsp Butter

• 1 tsp Vanilla Extract

🍴Serves: 8

⏰Prep Time: 15 min

⏱️Cook Time: 5 min

🥣Instructions

1. In a heavy saucepan, stir together the Milk and 1/4 cup of Sugar. Bring to a boil over medium heat.

2. In a medium bowl, whisk together the Egg Yolks and Egg. Stir together the remaining Sugar and Cornstarch; then stir them into the Egg until smooth. When the Milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the Eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the Eggs don’t curdle or scorch on the bottom.

3. When the mixture comes to a boil and thickens, remove from the heat. Stir the Butter and Vanilla, mixing until the Butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

💡Tips

• This is a classic Pastry Cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain Whipped Cream.