Pastry Cream

1. 1

   Whisk the cornstarch in a little bit of the milk.

2. 2

   Combine the rest of the milk with the sugar in a saucepan, bring to a boil and remove from the heat.

3. 3

   Whisk the eggs and egg yolks with the cornstarch.

4. 4

   Slowly pour about a third of the hot milk into the egg/cornstarch mixture, whisking constantly.

5. 5

   Then pour the egg mixture into the saucepan with the rest of the milk.

6. 6

   Constantly whisking, cook until it comes to a boil and thickens.

7. 7

   Remove from heat and whisk in butter and vanilla extract.

8. 8

   Pour into a large stainless steel bowl, cover with plastic wrap touching the cream, and refrigerate until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.