By Flo Braker
Pastry cream is crème anglaise with the addition of cornstarch or flour and sometimes butter for flavor. With whipped cream folded in, it becomes the base for Diplomat Cream (below); with whipped egg white, it becomes Vanilla Soufflé.
Rest a sieve on top of a 1-quart mixing bowl to strain the pastry cream after it has been cooked.
Pour the milk and half the sugar into a 1½-quart saucepan. Split the