Making desserts has been a passion of mine for years. And I prefer to make my own pastry cream. Although it may seem daunting, making it yourself tastes so much better and it is so easy. Use this pastry cream to fill eclairs, tarts, or just eat it with a spoon!!
Preparation Time 2 minutes
Cook Time 5 minutes
Yields 2 cups
Ingredients
4 egg yolks
1/2 cup sugar
3 tablespoons corn starch
2 tablespoons flour
4 Tablespoons butter
2 teaspoons vanilla
2 cups milk
1/2 teaspoon salt
Instructions
Whisk the egg yolks and sugar together in a bowl for 2-3 minutes until light, pale and doubled in volume.
Add the flour and corn starch. Mix it in until smooth. Slowly add the milk and whisk until a smooth mixture forms.
Pour the mixture into a saucepan. Cook it on a low heat for 5-6 minutes until thickened and it coats the back of a spoon.
Remove it from the stove and stir in the butter, vanilla and salt. Mix well.
Pour the pastry cream into a heat proof bowl and cover the surface of the pastry cream with clingfilm. This prevents a skin from forming while it cools.
Chill until ready to serve.
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