(Note: This pastry cream recipe can be used for filling for cream puffs, eclairs and Napoleans.)
The following recipe makes approximately two cups of pastry cream. Recipe may be halved.
2 cups milk (low fat or whole)
4 egg yolks
5 tablespoons cornstarch (approximately 1 1/2 ounces)
4 ounces sugar
In a medium-sized saucepan, heat milk to a simmer. In a separate mixing bowl, break up (lightly whisk) eggs. Place the sugar and cornstarch in a sieve over the eggs and sieve directly into the eggs. Whisk together the eggs, sugar and cornstarch. Once the milk has reached a simmer, temper the egg mixture by adding to it a small amount of the simmered milk, whisk. Continue to gradually add the simmered milk to the egg mixture until all milk is added, whisking until sugar is dissolved.
Place mixture back in the pan over low-medium low heat, whisking constantly until thickened. Remove from the heat. Add a small amount of vanilla, whisk. Run the pastry cream through a sieve over a clean metal bowl. Place metal bowl over an ice bath, stir the cream while it is chilling. Once chilled, it is ready to use.
– The pastry cream should look shiny and have a somewhat thick consistency. It will continue to thicken some as it cools.
– Pastry cream may be refrigerated for up to five days. Place plastic wrap directly on the cream when storing for future use. This will prevent water from collecting on top of the cream.