PASTRY CREAM

Pastry Cream image

Provided by Dorie Greenspan

Time 10m

Yield About 2 cups

Number Of Ingredients 6

Ingredients

2 cups whole milk
1 plump, moist vanilla bean, split lengthwise, pulp scraped out
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons unsalted butter, softened

Steps:

Bring milk, vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
Whisk yolks, sugar and cornstarch together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot milk. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, bring mixture to boil. Boil - still whisking - for 1 to 2 minutes before pressing cream through a sieve into the small bowl. Set bowl into ice bath, add cold water and stir frequently to cool cream to 140 degrees. Stir in butter. Keep cream over ice until it is completely cool.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 34 milligrams, Sugar 16 grams, TransFat 0 grams