Vanilla Pastry Cream
Serves: 2 cups
 
Rich pastry cream is a tasty pudding that also works beautifully as the filling for our Strawberries & Cream Pastries.
Ingredients
  • 1 3⁄4 cups whole milk
  • 1⁄4 cup heavy whipping cream
  • 4 large egg yolks
  • 1⁄2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1⁄8 teaspoon fine sea salt
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
Instructions
  1. In a medium saucepan, heat together milk and cream over medium-high heat until very hot but not boiling.
  2. In a medium bowl, whisk together egg yolks and sugar. Very gradually whisk hot milk mixture into egg mixture. Whisk in cornstarch and salt until incorporated. Using a fine-mesh sieve, strain mixture back into saucepan.
  3. Cook over medium heat, whisking constantly, until mixture just comes to a simmer and thickens. Remove pan from heat. Whisk in butter and vanilla extract.
  4. Transfer pastry cream to a heatproof container. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until very cold, at least 4 hours or overnight.
Recipe by TeaTime Magazine at https://teatimemagazine.com/strawberries-cream-pastries/