Vanilla Pastry Cream (Creme Patissierie)

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   In a 2-quart heavy bottom saucepan over medium-high heat, cook all ingredients, stirring constantly, until it begins to boil; continue whisking for a full minute. Remove from heat and strain through a sieve. Cover pastry cream with a layer of plastic wrap directly on the surface; chill completely before using.

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   Recipe makes about 2 cups.

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   Recipe adapted from Martha Stewart.

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   Note: If using vanilla extract, stir it in after the custard is removed from the heat.

* Per serving · 4 servings · Values may vary.

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