Pastry Cream Filling
This classic pastry cream recipe is used in the Fresh Fruit Tart recipe. It can also be used as a filling for layer cakes, éclairs, and cream puffs.
INGREDIENTS | SERVES 8
- 2 cups milk
- 8 tablespoons unsalted butter
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 2 eggs
In a saucepan heat the milk, butter, and ¼ cup of the sugar to a simmer.
In a bowl whisk together the remaining sugar with the flour, cornstarch, and eggs to form a paste.
Temper the egg mixture with half of the heated milk mixture by gradually whisking the heated milk into the bowl.
Whisk the tempered egg mixture into the saucepan containing the remaining heated milk mixture and heat to a boil, whisking the whole time. Whisk in the vanilla.
Remove pan from heat and pour the mixture into a bowl. Cover the surface directly with plastic wrap and chill the pastry cream completely.
