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Custard for Cream Puffs/Banana Pudding TT

Source of Recipe

Martha Sewart


Recipe Introduction

This is very good, it can be used in Banana Pudding also, but you would probably have to double/ triple the recipe. It is also just good by itself

Recipe Link: https://www.marthastewart.com/1084932/no-fuss-pastry-cream

List of Ingredients


1/2 cup sugar
1/4 cup cornstarch
Pinch of coarse salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter ( I use reg. butter)
1 teaspoon pure vanilla extract


Recipe

1.
Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.

2.
Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.