QUICK N EASY PASTRY CREAM
This pastry cream may look hard to make, please don't be afraid just try it! I promise you will not be disappointed!
Provided by Megan Conner
Categories Other Desserts
Time 20m
Number Of Ingredients 6
Steps:
- 1. Combine the cornstarch with the sugar in a mixing bowl.
- 2. Lightly beat 4 egg yolks (in a seperate bowl)
- 3. Pour 1/2 cup of the milk into the sugar and cornstarch mixture and stir well with a whisk.
- 4. Blend the lightly beaten yolks into the cornstarch and sugar mixture
- 5. Stir with a wooden spoon until it is completely smooth
- 6. In a sauce pan or pot, combine the remaining 1 ½ cups milk. Bring to a simmer (do not boil) and remove the pan from the heat
- 7. To temper, you can gradually add about one-third of the milk mixture at the time, but I like to drizzle the hot milk mixture into the egg mixture little by litte while I'm whisking, just in case. Don't forget to whisk constantly!
- 8. Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stir with a whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. It will take a little while to come to a boil - about 5 minutes
- 9. Remove the pan from the heat as soon as you reach that consistency (if you leave on a stove too long, it won't be soft and creamy pasty cream), and add the vanilla extract and the butter. Stir well until they are well blended.
- 10. Cover the pastry cream surface with plastic wrap and put into the fridge until the pastry cream is cool which takes about 15 minutes.
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