Professional
Pastry Cream
2 cups milk
1/3 cup granulated
sugar
2 large egg
yolks
1 large egg
1/4 cup cornstarch
1/3 cup granulated
sugar
2 tablespoons
butter
1/2 tablespoon
vanilla
1. In a heavy saucepan,
dissolve the sugar with the milk and cook over medium, stirring often,
just until the mixture comes to a boil.
2. In a stainless steel bowl beat the eggs yolks and whole egg.
3. Sift the cornstarch and the sugar into the eggs. Beat with a whip
until smooth.
4. Temper the eggs by drizzling the hot milk into the eggs while beating
the eggs. Once smooth, return the mixture to the pan.
5. Cook the mixture over medium heat, stirring constantly, until it
comes to a boil and thickens.
6. Remove the cream from the heat and stir in the butter and vanilla.
As soon as the butter is melted, pour the cream into a shallow container
and refrigerate until it has cooled.
7. When you are ready to use, take the cream from the refrigerator and
whip until light.
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