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Vanilla Pastry Cream Recipe

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This recipe for Vanilla Pastry Cream, by , is from Libro di cucina di famiglia Peloquin, 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!

Todd & Penny


3 cups Milk
1 tablespoon Vanilla
8 Egg Yolks
cups Sugar
6 tablespoons cornstarch
2 tablespoons butter, softened

In a large saucepan, combine the milk and vanilla. Scald bring to a near boil (small bubbles will form at the sides of the pan) over medium heat stirring constantly.

Beat the yolks and the sugar until they are pale yellow and glossy. Stir in the cornstarch a bit at a time.

Pour about cup of scalded milk mixture into egg yolks whisking continuously (so you do not get scrambled eggs). Add an additional cup of milk at a time until about of milk mixture has been incorporated into the egg yolks. Then pour the yolk mixture into the pan with the remaining scalded milk.

Cook on medium heat stirring with the whisk until mixture comes to a gentle boil. Cook for an additional 30 seconds.

Remove from heat and stir in butter.

Cover with plastic wrap that is right on the surface of the cream, to prevent a skin from forming.

Chill completely. Will keep for 3 days.




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