Vanilla Pastry Cream
Vanilla pastry cream can be used in profiteroles, or cream puffs, Napoleons,
éclairs, tarts, and Génoise cake. The use of crème patisserie is limited only by
your imagination; grace a simple or an elaborate French dessert recipe with it.
If you would like a lighter filling, just fold in some whipped cream.
- 2 cups milk
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 egg
- 1/4 cup cornstarch
- 1/3 cup white sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a
boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg.
- Stir together the remaining
sugar and cornstarch; then stir them into the egg until smooth.
- When the milk comes
to a boil, drizzle it into the bowl in a thin stream while mixing so that you do
not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil,
stirring constantly so the eggs don't curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat.
- Stir in
the butter and vanilla extract, mixing until the butter is completely blended in.
- Pour into
a heat-proof container and place a piece of plastic wrap directly on the surface
to prevent a skin from forming.
- Refrigerate until chilled before using.
Yield: 2 1/2 cups
Amount Per Serving Calories: 151, Total Fat: 5.8g, Cholesterol: 90mg