Pastry Cream
You can call it pudding, custard or pastry cream. It is all a variation on the same recipe.
Servings: 0
Ingredients
- ½ cup sugar
- ¼ cup cornstarch
- 1 tsp. kosher salt
- 4 large egg yolks
- 1 tsp. vanilla bean past
- 2 cups whole milk
- 2 tablespoons unsalted butter
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt.In a separate bowl, whisk together egg yolks and vanilla bean paste. Whisk in milk. Add mixture to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours. Be sure to whisk until smooth when ready to use.This will keep for about 3 days in refrigerator.