Basic Professional French Cooking

Crème Pâtissière

Ingredients

1 Q whole milk or half and half

6 egg yolks

2 eggs

¾ C sugar

2 Oz cornstarch

1 T plus 1½ t vanilla extract

Procedure

  1. -Bring the milk and sugar to just a scald.

  2. -Meanwhile, in a mixing bowl whisk together the egg yolks and eggs.

  3. -Whisk in the cornstarch and make sure there are no lumps.

  4. -Slowly pour the hot milk into the egg mixture, briskly whisking as you pour. Add all the hot milk to the eggs and whisk constantly.

  5. -Once mixture is combined, strain through a sieve and pour the mixture back into the saucepan and bring to a boil, stirring constantly with whisk. Boil for one minute, stirring vigorously, to cook out the taste of the cornstarch. The cream should be like pudding and have no lumps.

  6. -Remove from heat, blend in the vanilla. Cover with plastic wrap right on top of the pastry cream. Refrigerate until needed. The pastry cream will thicken further upon cooling.

  7. -Whisk vigorously until smooth before use.

On www.melaniff.com since 2016

Pastry Cream