Peanut Butter Pastry Cream

Use as a filling for cakes, cream puffs, éclairs and Napoleons.

Yield: 3 cups

Ingredients

• 2 large eggs
• 2 egg yolks
• 1/2 cup granulated sugar
• 1/3 cup cornstarch
• 2 cups Half-and-Half
• 1/3 cup creamy peanut butter
• 2 teaspoons vanilla extract

Instructions

1. Whisk together first 4 ingredients in a 3 quart saucepan. Gradually whisk in Half-and-Half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook for 1 minute or until mixture is thickened and bubbly.
2. Remove from heat; whisk in peanut butter and vanilla extract.
3. Cover and chill 4 hours before using.