quick and easy pastry cream

How To Make quick and easy pastry cream

• 1

  Combine the corn starch with sugar in a mixing bowl.
• 2

  Lightly beat 4 egg yolks in a separate bowl.
• 3

  Pour 1/2 cup of the milk into the sugar and corn starch mixture. Stir well with a whisk.
• 4

  Blend the lightly beaten yolks into the corn starch and sugar mixture. Stir with a wooden spoon until it is completely smooth.
• 5

  In a saucepan or pot, combine the remaining 1 1/2 cups of milk. Bring to a simmer (do not boil) and remove the pan from the heat.
• 6

  To temper, gradually add about one-third of the milk mixture at a time, but I like to drizzle the hot milk mixture into the egg mixture little by little while I’m whisking, just in case. Don’t forget to whisk constantly!
• 7

  Return the mixture to the saucepan and continue cooking over low-medium heat.
• 8

  Vigorously stir with a whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. It will take a little while to come to a boil – about 5 minutes.
• 9

  Remove the pan from the heat as soon as you reach that consistency (if you leave it on a stove too long, it won’t be soft and creamy pastry cream). Add the vanilla extract and butter. Stir well until they are well blended.
• 10

  Cover the pastry cream surface with plastic wrap and put it into the fridge for about 15 minutes or until the pastry cream is cool.
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