Pastry Cream

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Rich vanilla pastry cream is the classic filling for cream puffs. Perfect served simply over fresh berries, in fruit tartlets or in a Boston cream pie.

Ingredients:

  • 3 egg yolks
  • 3 cups milk
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 tsp. salt
  • 3/4 tsp. vanilla

Directions:

  1. BEAT egg yolks in medium bowl or glass measure; gradually STIR IN milk until blended.

  2. MIX sugar, cornstarch and salt in large heavy saucepan.
  3. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended.

  4. COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes.
  5. BOIL and stir 1 minute.
  6. REMOVE from heat immediately.

  7. COOL quickly: Set pan in larger pan of ice water.
  8. STIR occasionally and gently for a few minutes to hasten cooling.
  9. STIR IN vanilla.
  10. PRESS piece of plastic wrap onto surface of pastry cream to prevent a “skin” from forming.
  11. REFRIGERATE until thoroughly chilled, at least 1 hour.


Yields: 3-1/2 cups, enough to fill 12 large cream puffs or éclairs

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