Richard Grausman

Pastry Cream with Cornstarch

Crème Pâtissière à la Maïzena

Preparation info
  • Makes

    1¼ Cups

    • Difficulty

      Easy

Appears in
French Classics Made Easy
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

IF YOU ARE having trouble making a classic pastry cream, try this version, which many people find easier.

Ingredients

  • 1 cup milk
  • 3 egg yolks
  • 3 tablespoons (

Method

  1. In a small saucepan, bring the milk to a boil over medium heat. Meanwhile, whisk the egg yolks and sugar together in a small bowl. Add the cornstarch to the egg-yolk mixture and mix well, until smooth and free of lumps.
  2. When the milk boils, add it to the egg-yolk mixture and stir well. Return the mixture to the saucepan and whisk rapidly over high heat, whiskin