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.
Preparation Details
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 8
Ingredients
- 2 cups milk
- ¼ cup white sugar
- 2 egg yolks
- 1 egg
- ⅓ cup white sugar
- ¼ cup cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Steps
- Gather all ingredients.
- Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.
- 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.
- Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook.
- Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.
- When mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended.
- 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.
