Pastry Cream Recipe

Pastry Cream is an absolutely delicious way to fill your cakes, trifles and pastries. It’s very easy to make and always a favorite. Several of my friends and family are lactose intolerant or have other problems with dairy, but not to worry! You can use any type of milk to accommodate your dietary needs.

Directions:

Yield: 2 and 1/2 to 3 cups

1. In a small bowl, whisk together the egg yolks.
2. Add the corn starch and 1/4 cup of sugar to the eggs and mix together to form a paste.
3. Slowly add 1/4 cup of milk to the paste while continuing to whisk.
4. In a medium saucepan, heat 1 and 3/4 cups of milk over medium heat. Add 1/4 cup of sugar and mix together. Continue stirring until this mixture reaches the boiling point.
5. Add the boiling milk mixture to the egg paste mixture from earlier. After it is combined, transfer back to the pot and heat over medium heat. Stir constantly to prevent sticking until the pastry cream thickens. Once the pastry cream thickens, whisk until smooth and remove from heat.
6. Add the vanilla extract and mix.
7. Place the pastry cream in a clean bowl.
8. This next step is very important! Cover the pastry cream with a piece of plastic wrap. Make sure it is placed directly on the pastry cream, not just covering the bowl. This will prevent a skin from forming on the top of the pastry cream as it cools. You want a nice, smooth pastry cream, not a hard pudding skin.
9. Place in the refrigerator and cool for at least 2 hours before using.