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Pastry Cream

Source of Recipe

Submitted by Brandon Johnstun From Martha Stewart Magazine


Recipe Introduction

This is a simple and easy filling that can be used for alot of desserts. You can this in pastries, cakes, and more. Use this in Pate a Choux for the filling. Also, this will make a base to add other things to for other pastries.

List of Ingredients

Tools

Measuring cup
Measuring spoon, 2 Tsp, 1 Tbl
Wisk
Stirring spoon
Rubber spatula
13" x 9" baking pan
Plastic wrap
Pot
Mixing bowl


Ingredients

6 Lg Egg yolks
1 Lg Egg
3/4 C Sugar plus 2 Tbl
3 Tbl Cornstarch
3 Tbl Flour
3 C Milk
3 Tbl Unsalted butter
2 Tsp Vanilla


Recipe

Serves: 4 C
Time required: Prepare: 5 minutes Cook: 25 minutes
Difficulty: Average


Directions

1. Have baking dish ready.

2. Wisk eggs and 2 Tbl sugar together in bowl.

3. Wisk in cornstarch and flour till smooth and pale yellow.

4. Mix milk and remaining sugar in pot on medium high till it steams.

5. Wisking constantly, pour half of milk mixture into egg mixture. Wisk untill smooth.

6. Add egg and milk mixture back into pot. Wisk till smooth.

7. Wisk rapidly and bring to a boil. Do not let scorch.

8. Remove from heat. Wisk in butter and vanilla.

9. Pour into baking pan and use spatula to make a level thin layer. Cover with plastic wrap.

10. Put in refrigerator immediately, and chill for at least 15 minutes.

NOTE: This can be used now or saved in refrigerator for up to 3 days.


Serve with

Pate a Choux, pound cake, middle layer of cake, eclair, gougeres and anything you like.


Variations

*Flavor it with different flavorings like maple, almond, citrus flavors, or anything you like.