MARK BITTMAN'S PASTRY CREAM

Mark Bittman's Pastry Cream image

Provided by Mark Bittman

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
Salt
2 eggs
2 cups cream, half-and-half or whole milk
2 tablespoons softened unsalted butter
2 teaspoons vanilla extract

Steps:

Combine the sugar, flour, cornstarch and a pinch of salt in a small saucepan. In a separate bowl, mix together the eggs and cream. Over medium heat, whisk the egg mixture into the sugar mixture; whisk occasionally at first to get rid of lumps, then pretty much constantly until the mixture starts to boil and thickens, about 10 minutes.
Adjust the heat so the mixture bubbles gently. The mixture is ready when it coats the back of a spoon and a line you draw with your finger through this coating holds its shape. Stir in the butter and vanilla, and strain the mixture through a fine-mesh strainer. Let cool to room temperature before using.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 13 grams, Sodium 178 milligrams, Sugar 15 grams, TransFat 0 grams