| Vanilla Pastry Cream |
Author: Dorie Greenspan (Around My French Table)
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Ingredients
- 2 cups whole milk
- 6 large egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 1/2 teaspoons pure vanilla extract
- 3 1/2 tablespoons unsalted butter, cut into bits, at room temperature
Instructions
- Bring the milk to a boil in a small saucepan.
- Meanwhile, in a medium heavy-bottomed saucepan, whisk the yolks together with the sugar and cornstarch until thick and well blended. Whisking without stop, drizzle in about 1/4 cup of the hot milk- this will temper, or warm, the yolks- then, still whisking, add the remainder of the milk in a steady stream. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil. Keep at a boil- still whisking- for 1-2 minutes, then pull the pan from the heat.
- Whisk in the vanilla extract. Let stand for 5 minutes, then whisk in the bits of butter, stirring until the butter is fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the pastry cream until cold (at least an hour).
Recipe by Oven Love at https://www.ovenloveblog.com/cream-puff-cupcakes-my-500th-post/