Similar to custard (see
créme anglaise), pastry cream is a great filling for tarts and other pastries. As it is thickened with cornstarch, it is firmer and will not melt or soften, which makes it a great filling for cakes.
It can also be flavored with a variety of things such as vanilla, chocolate, liqueur or whatever your need.
Makes 1 1/2 cups
1 1/4
cup milk2
tbsp cornstarch3
egg yolks1/2
cup sugar
To a small bowl add 1/4 cup milk and cornstarch and whisk until a smooth paste is formed. Add the egg yolk, the remaining milk and finally the sugar. Whisk to combine.
Transfer mixture to a saucepan and place over medium heat. Slowly bring to a boil, stirring constantly to prevent lumps. Once it comes to a boil, remove from heat.
Pour the pastry cream into a sieve positioned over a bowl and rub it through the sieve to remove any lumps. Press plastic wrap directly onto the pastry cream to completely cover its surface. This will prevent a thick skin from forming that will cause lumps when the cream is used.
Allow to cool and refrigerate until ready to use.