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
-Bring the milk and sugar to just a scald.
-Meanwhile, in a mixing bowl whisk together the egg yolks and eggs.
-Whisk in the cornstarch and make sure there are no lumps.
-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.
-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.
-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.
-Whisk vigorously until smooth before use.
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Pastry Cream