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Pastry Cream

Pastry Cream ~ Chef Ann Blackwood ~ Kalahari Resorts

Whole eggs are fine here, but if you have extra egg yolks sitting around, perhaps left over from making a meringue, you can use them instead.

¾ Cup plus 2 tablespoons sugar

½ Cup plus 2 Tablespoons cornstarch

5 large eggs, or 8 large egg yolks

1 quart whole milk

1 tablespoon pure vanilla extract

Pinch salt

4 Tablespoons unsalted butter, chilled (optional)

  1. Whisk the sugar and cornstarch together in a medium bowl.  Whisk in the eggs or egg yolks.
  2. Bring the mild to a boil in a large saucepan.  Slowly dribble ½ cup of the hot milk into the egg mixture, whisking constantly.  Dribble another ½ coup of the milk in to the egg mixture, again whisking constantly.
  3. Whisk the egg mixture back into the milk and return the pan to the heat.  Bring to a full boil, whisking constantly.  Remove the pan from the heat and pour the mixture into a bow.  Stir in the vanilla, salt, and butter if desired.  Allow to cool completely.  Then cover with plastic wrap and refrigerate for up to 2 days.  Push Pastry Cream through a fine-mesh strainer before using.

Makes 5 cups