Pastry Cream - NYT

By mariannefeldman

http://www.nytimes.com/recipes/1015881/pastry-cream.html?action=click&contentCollection=Magazine&module=RelatedCoverage®ion=Marginalia&pgtype=article

Ingredients

• 2/3 cup sugar
• 2 tablespoons flour
• 2 tablespoons cornstarch
• Salt
• 2 eggs
• 2 cups cream, half-and-half or whole milk
• 2 tablespoons softened unsalted butter
• 2 teaspoons vanilla extract

Details

Servings 1
Cooking time 20mins
Adapted from nytimes.com

Preparation

Step 1

Preparation

1.
Combine the sugar, flour, cornstarch

and a pinch of salt in a small saucepan. In

a separate bowl, mix together the eggs

and cream. Over medium heat, whisk the

egg mixture into the sugar mixture; whisk

occasionally at first to get rid of lumps,

then pretty much constantly until the

mixture starts to boil and thickens, about

10 minutes.
2.
Combine the sugar, flour, cornstarch

and a pinch of salt in a small saucepan. In

a separate bowl, mix together the eggs

and cream. Over medium heat, whisk the

egg mixture into the sugar mixture; whisk

occasionally at first to get rid of lumps,

then pretty much constantly until the

mixture starts to boil and thickens, about

10 minutes.

Chocolate pastry cream

3.
Add 2 ounces chopped chocolate to the

mixture as it cooks.

Coffee pastry cream

4.
Add 1 tablespoon

instant espresso or 2 shots freshly

brewed espresso to the mixture as it

cooks.

Boozy pastry cream

5.
Skip the vanilla.

Add 2 tablespoons Scotch, bourbon, rum

or port to the finished mixture while it’s

still hot.