Basic Pastry Cream
Basic Pastry Cream
Rating: (1 rated)
  • 2/3 cup (150 ml) sugar
  • 3 tablespoons (45 ml) unbleached all-purpose flour
  • 1 tablespoon (15 ml) cornstarch
  • 2 eggs
  • 2 cups (500 ml) milk, warm
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • Preparation
  • In a saucepan off heat, combine sugar, flour, and cornstarch. Add eggs and stir well with a whisk. Add milk, stirring constantly.
  • Bring to a boil over medium heat, stirring and scraping the bottom of the pan. Simmer for about 1 minute. Stir in vanilla.
  • Pour into a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate until completely chilled, about 3 hours.
  • Description
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