Name: Pastry Cream (Crème Pâtissière)
Yield: Makes 1⅓ Cups
Cuisine: France
Ingredients: 1½ tablespoons superfine sugar; 1 vanilla bean, 3 inches long, split, or ½ teaspoon vanilla extract; Pinch of salt; 1 cup milk; 2 tablespoons heavy cream; 4 teaspoons cornstarch; 1 tablespoon unsalted butter; 3 egg yolks

Bring the milk to a boil with the vanilla bean, if using, in a small saucepan. Cover and set aside.

Place the sugar, salt, cornstarch, and egg yolks in a mixing bowl; beat until pale yellow and thick. Beat in the vanilla extract, if using.

Remove the vanilla bean from the hot milk. Gradually beat the hot milk into the egg yolk mixture. Pour into a clean

Pastry Cream

Crème Pâtissière

Ingredients

Method

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