Crème Patisserie (Pastry Cream) done. First time I tried this and turned out perrrrrrfect! I learnt that you should not use an electric beater. Look how foamy it was.
2 cups milk
1/4 cup white sugar
2 egg yolks
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract Directions
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.