Fill pastry with cream made with this classic recipe for pastry cream often used in bakeries and restaurants It can be used to fill cakes pies or pastries To make a lighter filling fold in plain whipped cream
Prep Time
25 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Gather all ingredients.
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Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.
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Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.
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Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook.
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Return egg mixture to the saucepan; slowly bring to a boil
stirring constantly to prevent curdling and scorching.
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When mixture thickens
remove from the heat and stir in butter and vanilla until thoroughly blended.
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Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
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