Be sure to make the pastry cream on the same day you plan to use it; otherwise, it has a tendency to become thin and runny.
Recipe information
Yield
makes about 4 cups
Ingredients
Preparation
Step 1
Prepare an ice-water bath, and set aside. In a medium bowl, combine the cornstarch, flour, 1/2 cup sugar, and salt; stir to mix. In another medium bowl, whisk the eggs until smooth. Add the flour mixture to the egg mixture, and whisk to combine.
Step 2
In a medium saucepan, combine the milk and remaining 1/2 cup sugar. Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved. Remove from heat; whisking constantly, slowly pour into the egg mixture.
Step 3
Transfer the mixture to a clean saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 3 minutes.
Step 4
Transfer the mixture to a large heatproof bowl. Whisk in the butter and vanilla; set the bowl in the ice bath, stirring occasionally, until completely chilled, 10 to 12 minutes. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Place in the refrigerator until ready to use.
