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
Pour the milk and half the sugar into a
Place the egg yolks in a small bowl and whisk to combine. Add the remaining sugar and whisk to combine. Then stir in the flour and set aside.
Bring the milk mixture just to a boil over medium heat. Turn off heat and pour about half the milk mixture into the yolk mixture, whisking until combined. Pour the mixture back into saucepan; whisk to combine; then return to medium-low heat.
Cook, stirring constantly, until the mixture comes to a boil (about 1 to 2 minutes). At this time it will thicken. Continue to stir and simmer until it is smooth and thick (for about 1 minute). Remove from heat and add the butter, stirring until melted and incorporated; then pour the cream through the sieve into the mixing bowl.
Cover the surface of the pastry cream with plastic wrap, and poke 6 to 8 slits in it with the tip of a knife to allow steam to escape.
Refrigerate for up to 3 days.
© 1984 Flo Braker estate. All rights reserved.