Vanilla Pastry Cream
Ingredients
⅔ cup
sugar
3 tbsp.
cornstarch
5
egg yolks, beaten
2 cups
whole milk
- dash
salt
1
vanilla bean, split lengthwise
2 tbsp.
Kowalski's Unsalted Butter, cut into 8 pieces
Directions
- In a medium saucepan, whisk together first 6 ingredients (through vanilla bean) over medium heat, adding them to the pan in the order listed. Cook until bubbly (about 10 min.), stirring regularly at first, then constantly for the last 5 min.
- Continue cooking until mixture is boiling (about 2 min. more), whisking constantly. Whisk the entire bottom of the pan, including the corners, to avoid scorching and lumps.
- Boil for 1 min.; remove from heat.
- Remove vanilla bean; whisk in butter.
- Transfer to a heatproof bowl; cover with plastic wrap, allowing wrap to touch the surface of the pastry cream. Chill completely in the refrigerator.
- Try it in our recipe for Cream Puffs.
