Pastry Cream
Source: Professional Baking, 7th ed.
Bring to just a boil:
While the milk is heating:
Sift:
- cornstarch 40 g
- sugar 62 g
- salt 2 g
into beaten eggs:
- 2 egg yolks
- 1 egg (or substitute this egg for 3 egg yolks, for a total of 5 egg yolks)
- some vanilla extract
temper the mixture by slowly adding the hot milk into it. After half the milk has been added, mix everything together. Bring to a boil and cook for 2 minutes, stirring constantly.
Add butter (30 g) after removing from the heat.
Cover with plastic wrap touching the surface, so it doesn't form a skin. Chill.