YIELD: 600g
Ingredients:
120g granulated sugar
2 egg yolk
1 egg
40g cornstarch
480ml milk
1 tsp vanilla extract
20g unsalted butter (Optional)
Method:
Place the sugar, egg and yolks, cornstarch and in a bowl. Whisk until you have a smooth mixture, and set aside.
Add the milk, vanilla extract, and butter (if use) into a saucepan. Heat the milk over medium heat and bring it to a simmer.
As soon as the milk starts to bubble, pour the egg-cornstarch mixture to hot milk.
Heat the custard base, over medium-low heat, while whisking continuously until it starts to thicken – the longer it cooks, the thicker it becomes. (For using as filling for Eclairs, I cook approximately 7-8 minutes).
Strain the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on the top.
Let the custard cool down to room temperature and then let it chill in the fridge for a few hours.
Use as needed after the pastry cream has been chilled.
What Pastry Cream used for:
Creme patissiere can be used in a variety of ways:
eaten plain like a pudding
used as layer(s) in trifle, made with layer of custard, whipped cream, fruit, graham crumbs, or sponge cake.
used to fill eclairs, cream puffs, pastries, donuts, and tarts.
Good luck and have fun baking!