Quick N Easy Pastry Cream

1
Megan Conner

By
@enviedindulgence

This pastry cream may look hard to make, please don't be afraid just try it! I promise you will not be disappointed!

Rating:

★★★★★ 1 vote

Comments:
Serves:
makes about 2 cups
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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1/4 c
corn starch
3/4 c
sugar
2 c
whole milk (divided use)
4 large
egg yolks (only!)
1 tsp
vanilla extract
2 Tbsp
unsalted butter

How to Make Quick N Easy Pastry Cream

Step-by-Step

  • 1Combine the cornstarch with the sugar in a mixing bowl.
  • 2Lightly beat 4 egg yolks (in a seperate bowl)
  • 3Pour 1/2 cup of the milk into the sugar and cornstarch mixture and stir well with a whisk.
  • 4Blend the lightly beaten yolks into the cornstarch and sugar mixture
  • 5Stir with a wooden spoon until it is completely smooth
  • 6In a sauce pan or pot, combine the remaining 1 ½ cups milk. Bring to a simmer (do not boil) and remove the pan from the heat
  • 7To temper, you can gradually add about one-third of the milk mixture at the time, but I like to drizzle the hot milk mixture into the egg mixture little by litte while I’m whisking, just in case. Don’t forget to whisk constantly!
  • 8Return the mixture to the saucepan and continue cooking over low-medium heat, 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
  • 9Remove the pan from the heat as soon as you reach that consistency (if you leave on a stove too long, it won’t be soft and creamy pasty cream), and add the vanilla extract and the butter. Stir well until they are well blended.
  • 10Cover the pastry cream surface with plastic wrap and put into the fridge until the pastry cream is cool which takes about 15 minutes.

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About Quick N Easy Pastry Cream

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy




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