Pastry Cream

• servings: 8 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

2 cups milk

¼ cup white sugar

2 egg yolks

1 egg

⅓ cup white sugar

¼ cup cornstarch

2 tablespoons butter

1 teaspoon vanilla extract

Directions

Gather all ingredients.

Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.

Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.

Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook.

Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.

When mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended.

Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Nutrition

• Serving Size: 2 1/2 cups
• Calories: 151 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 87 mg
• Sodium: 57 mg
• Total Carbohydrate: 21 g
• Total Sugars: 18 g
• Protein: 4 g