Pastry Cream
 
Ingredients
  • 3 cups whole milk
  • 10 egg yolks
  • 1 cup vanilla sugar
  • 6 Tablespoons cornstarch
  • 2 teaspoons vanilla extract
Instructions
  1. Place milk into sauce pan, scald and remove from heat. Do not let milk boil over.
  2. Place egg yolks, sugar, cornstarch, and vanilla into a bowl, mix with whisk attachment.
  3. Slowly temper milk by adding very slowly to egg yolk mixture, all the while whisking. When milk has been completely incorporated, return to saucepan.
  4. Heat pastry cream over med heat stirring constantly. When pastry cream has thickened remove from the heat.
  5. Push pastry cream through a sieve using a rubber spatula.
  6. Cover pastry cream with plastic wrap to prevent skin from forming.
  7. Place pastry cream into refrigerator until ready for use.
Notes
© Copyright 2014, The Queens Cabinet. All Rights Reserved
Recipe by the queens cabinet at https://thequeenscabinet.com/pastry-cream/