Pastry Cream

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