Pastry Cream with Gelatin

By ctozzi

Ingredients

• 3 cups (750 ml) milk
• 3 eggs
• 3/4 cup (175 ml) granulated sugar
• 1/4 cup (50 ml) all-purpose flour
• 1 tbsp. (15 ml) cornstarch
• 2 tbsp. butter (25 ml) i don't add this
• 1 1/2 tsp. vanilla (7 ml)

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

In heavy saucepan, heat milk until steaming. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly.

Return to clean pan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened.

Remove from heat; stir in butter and vanilla.

Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours.

Note: Pastry cream can be refrigerated for up to 3 days.

Soften gelatin in 2 tbsps (30 ml) cold water and add it to the pastry cream while it is still hot.