Pastry Cream

Although it requires more ingredients and steps, pastry cream is easier to make than vanilla custard sauce because it is less likely to curdle. Pastry cream, also called crème pâtissière, contains a starch thickening agent that stabilizes the eggs. It can actually be boiled without curdling. In fact, it must be brought to a boil or the starch will not cook completely and the cream will have a raw, starchy taste.

Strict observance of all sanitation rules is essential when preparing pastry cream because of the danger of bacterial contamination. Use clean, sanitized equipment. Do not put your fingers in the cream; do not taste except with a clean spoon. Chill the finished cream rapidly in shallow pans. Keep the cream and all cream-filled products refrigerated at all times.