Pastry Cream

Ingredients

• 1 pint whole milk
• 1 tbsp butter
• ½ cup sugar
• 5 tbsp cornstarch
• 3 eggs
• 1 tsp vanilla
• pinch salt

Method

1. Combine 1 cup milk, the butter and sugar in a saucepan and bring to a boil over medium heat, stirring frequently (make sure it doesn't scorch).
2. While that's heating, mix the remaining 1 cup milk and the cornstarch with a whisk. Add the eggs, vanilla and salt.
3. When the first mixture is almost boiling, pour the cornstarch mixture into it slowly through a strainer, stirring continuously. Cook until thick, approximately 2 minutes.
4. If adding chocolate, mix in while the mixture is still warm. For cream puffs and cake fillings, let the pastry cream cool.

Notes

Yield: 2 cups. Basic recipe from Bill Steele of Pastry and More. Used as a filling for cream puffs and as a base for cream pies. Add cooked rice and raisins for a classic rice pudding, or mix with a cup of whipping cream for a Bavarian cream that makes a rich cake filling.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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