Pastry Cream

By norsegal8

Ingredients

• 6 extra-large egg yolks, at room temperature
• 3/4 cup sugar
• 3 Tbsp. cornstarch
• 2 cups whole milk
• 2 Tbsp. unsalted butter
• 1 tsp. vanilla
• 2 Tbsp. heavy cream
• 1 tsp. cognac or brandy

Details

Servings 3

Preparation

Step 1

In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and sugar on medium-high speed for about 3 minutes, until the mixture is lightl yellow and falls back into the bowl in a ribbon. On low speed, beat in the cornstarch.

Bring the milk to a boil in a large saucepan and, with the mixer on low, slowly pour it into the egg mixture. Then pour the mixture back into the saucepan.

Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture is thick, about 10 minutes. Bring to a boil and cook on low heat for 2 to 3 more minutes. Taste to be sure the cornstarch is cooked. Remove from the heat, mix in the butter, vanilla, cream and cognac and strain into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.