Pastry Cream About 2 cups

By fsilver4

Ingredients

• 5 extra large yolks, room temp
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 1/2 cups scalded milk
• 1/2 teaspoon vanilla extract
• 1 teaspoon cognac
• 1 tablespoon butter
• 1 tablespoon heavy cream

Preparation

Step 1

Beat the egg yolks and sugar on medium high speed for 4 minutes, or until thick. Reduce to low speed, and add the cornstarch.

With mixer 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 mintues. 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 poudding. 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.