Mark Bittman's Pastry Cream

1. 1

   Combine the sugar, flour, cornstarch and a pinch of salt in a small saucepan.

2. 2

   In a separate bowl, mix together the eggs and cream.

3. 3

   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.

4. 4

   Adjust the heat so the mixture bubbles gently.

5. 5

   The mixture is ready when it coats the back of a spoon and a line you draw with your finger through this coating holds its shape.

6. 6

   Stir in the butter and vanilla, and strain the mixture through a fine-mesh strainer.

7. 7

   Let cool to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.