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Professional Pastry Cream Recipe

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This recipe for Professional Pastry Cream is from The Fife Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups milk
⅓ cup sugar
2 large egg yolks
1 large egg
¼ cup cornstarch
⅓ cup sugar
2 Tbsp butter
½ Tsp vanilla
Directions:
Directions:
In a heavy saucepan, dissolve the sugar with the milk and cook over medium heat, stirring often, just until the mixture comes to a boil.
In a stainless steel bowl beat the eggs yolks and whole egg.
Sift the cornstarch and the sugar into the eggs. Beat with a whip until smooth.
Temper the eggs by drizzling the hot milk into the eggs while beating the eggs. Once smooth, return the mixture to the pan.
Cook the mixture over medium heat, stirring constantly, until it comes to a boil and thickens.
Remove the cream from the heat and stir in the butter and vanilla. As soon as the butter is melted, bour the cream into a shallow container and refrigerate until it has cooled.
When you are ready to use, take the cream from the refrigerator and whip until light.

 

 

 

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