Pastry Cream
Serves: Approximately 2 cups
 
Ingredients
  • ¾ cup whole milk
  • ¾ cup heavy whipping cream
  • ¼ teaspoon fine sea salt
  • 4 egg yolks
  • ¼ cup granulated sugar
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 3 tablespoons cold unsalted butter, cut into 10 pieces
  • ½ teaspoon vanilla extract
Instructions
  1. In a medium saucepan, stir together milk, whipping cream, and salt over medium heat; cook until edges begin to bubble, stirring as needed.
  2. While milk mixture comes to a simmer, in a medium bowl, whisk together egg yolks and sugar. Whisk in cornstarch.
  3. Slowly add hot milk mixture, ¼ cup at a time, to egg mixture, whisking constantly to combine. When all milk mixture has been added, return mixture to saucepan. Cook over medium-low heat, stirring constantly until mixture begins to thicken and coats the back of a wooden spoon, 2 to 3 minutes. Remove saucepan from heat. Stir in butter and vanilla extract until smooth.
  4. Strain pastry cream through a fine-mesh sieve into a small bowl to make extra smooth, if desired. Cover pastry cream with plastic wrap, pressing plastic wrap directly onto surface to prevent a skin from forming. Slightly vent to allow steam to escape. Refrigerate until cold and use within 3 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/apple-pecan-tartlets/