pastry cream

By mutzali

Ingredients

• Pastry Cream:
• 1/4 cup (50 grams) granulated white sugar
• 3 large egg yolks
• 1/8 cup (20 grams) all-purpose flour
• Scant 3 tablespoons (20 grams) cornstarch
• 1 1/4 cups (300 ml) milk
• 1 teaspoon vanilla

Preparation

Step 1

In a medium-sized heatproof bowl, mix the sugar and egg yolks. In another bowl, sift or whisk the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.

Meanwhile in a small saucepan, bring the milk just to a boil over medium heat. Pour the milk slowly into the egg mixture, whisking constantly to prevent curdling. (Strain if necessary.) Then place the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another minute or so until it becomes thick. Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.