Pastry Cream

Yield: 1 batch
Source: Catherine McDonald

Ingredients

2 cups milk (scalded)
1 egg
1/4 cup flour
1 TB cornstarch
1/4 tsp salt
3/4 cup sugar
1 TB butter
1 tsp vanilla or 1 TB cooking sherry
1/4 pint whipping cream (optional, we usually skip it)
Instructions

Scald milk in double boiler. (I often do it in the microwave.)

Mix dry ingredients (except salt) and pour milk over them.

Cook in double boiler while stirring, until VERY thick. (Takes a long time, should hold on a spoon.)

Cover, cook an additional 15 minutes.

Add butter, egg (temper the egg first) and salt and cook a little longer.

Strain through a medium sieve.

Chill, then add flavoring and (optionally)
fold in 1/4 pint whipped cream (whipped to stiff peaks.)

We usually add the vanilla once it has cooled to about 120 degrees.

This recipe doubles easily. My wife says she almost always doubled it because, well, not all the pastry cream made it into the cream puffs. 🙂

• This topic was modified 8 years, 6 months ago by Mike Nolan.