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Name: Pastry Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 cups Whole milk; 1/2 cup Sugar; 1 teaspoon Vanilla extract; 1/4 teaspoon Salt; 4 Egg yolks; 1/4 cup Cornstarch; 2 tablespoons Unsalted butter cut into small pieces

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INGREDIENTS

2 cups Whole milk
1/2 cup Sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
4 Egg yolks
1/4 cup Cornstarch
2 tablespoons Unsalted butter ; cut into small pieces

Servings

INSTRUCTIONS

In a medium saucepan; combine milk, 1/4 cup sugar, vanilla extract, and salt. Cook over medium heat until mixture comes to a simmer.

In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, continue adding 1/2 cup at a time until all has been incorporated. Pour mixture back into saucepan and cook over medium high heat, whisking constantly, until it thickens and reaches 160 degrees F.

Transfer to a bowl of an electric mixer fitted with a paddle attachment. Add the butter and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.

Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forning. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth.

NOTES

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Pastry Cream

2 cups Whole milk
1/2 cup Sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
4 Egg yolks
1/4 cup Cornstarch
2 tablespoons Unsalted butter cut into small pieces

In a medium saucepan; combine milk, 1/4 cup sugar, vanilla extract, and salt. Cook over medium heat until mixture comes to a simmer.

In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar.  Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, continue adding 1/2 cup at a time until all has been incorporated.  Pour mixture back into saucepan and cook over medium high heat, whisking constantly, until it thickens and reaches 160 degrees F.

Transfer to a bowl of an electric mixer fitted with a paddle attachment.  Add the butter and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.

Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forning.  Refrigerate until chilled, at least 2 hours or up to 2 days.  Just before using, beat on low speed until smooth.

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Nutrition

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Serving Size: 1 Serving (21g)
Recipe Makes: 12 Servings

Calories: 44
Calories from Fat: 32 (73%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.3g
Cholesterol 75.5mg		23 %
Sodium 2379.1mg		82 %
Potassium 15.1mg		0 %
Total Carbohydrate 1.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.7g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 44

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