Pastry Cream ~ Chef Ann Blackwood ~ Kalahari Resorts
Whole eggs are fine here, but if you have extra egg yolks sitting around, perhaps left over from making a meringue, you can use them instead.
¾ Cup plus 2 tablespoons sugar
½ Cup plus 2 Tablespoons cornstarch
5 large eggs, or 8 large egg yolks
1 quart whole milk
1 tablespoon pure vanilla extract
4 Tablespoons unsalted butter, chilled (optional)
- Whisk the sugar and cornstarch together in a medium bowl. Whisk in the eggs or egg yolks.
- Bring the mild to a boil in a large saucepan. Slowly dribble ½ cup of the hot milk into the egg mixture, whisking constantly. Dribble another ½ coup of the milk in to the egg mixture, again whisking constantly.
- Whisk the egg mixture back into the milk and return the pan to the heat. Bring to a full boil, whisking constantly. Remove the pan from the heat and pour the mixture into a bow. Stir in the vanilla, salt, and butter if desired. Allow to cool completely. Then cover with plastic wrap and refrigerate for up to 2 days. Push Pastry Cream through a fine-mesh strainer before using.