Pastry Cream

By aarrington

Ingredients

• 5 large egg yolks, room temperature
• 3/4 C sugar
• 3 T cornstarch
• 1 1/2 C scalded milk
• 1/2 tsp. vanilla extract
• 1 tsp. cognac (or liqueur of your choice)
• 1 T unsalted butter
• 1 T heavy cream

Details

Servings 2
Adapted from foodnetwork.com

Preparation

Step 1

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.