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Pastry Cream

From the book Barefoot Contessa in Paris by Ina Garten

Yield

2 cups

Introduction

Making crème anglaise, a French vanilla sauce, is a delicate process because you can overcook it and end up with vanilla scrambled eggs. Pastry cream, on the other hand, has similar ingredients, but it’s more like a custard. You can actually boil it without having the eggs scramble. Use it to fill fruit tarts and cream puffs.

Ingredients

	5	extra-large egg yolks, at room temperature
	¾	cup sugar
	3	Tbsp. cornstarch
	1½	cups scalded milk
	½	tsp. pure vanilla extract
	1	tsp. Cognac
	1	Tbsp. unsalted butter
	1	Tbsp. heavy cream

Steps

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don’t be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream.
Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

Related recipe: Profiteroles

This content is from the book Barefoot Contessa in Paris by Ina Garten.

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