Pastry Cream

2 C half-and-half
1/2 C sugar
pinch of salt
5 egg yolks
3 T corn starch
4 T cold, unsalted butter, cut
1/2 t vanilla

Heat half-and-half over medium-low heat, along with 6 tablespoons of sugar, and pinch of salt. Bring to a simmer, stirring occasionally to dissolve sugar. In a separate bowl, whisk egg yolks until combined, then add 2 tablespoons of sugar and 3 tablespoons of corn starch. Whisk until sugar has begun to dissolve and mixture is creamy and yellow, about 15-20 seconds.

When half-and-half mixture reaches full simmer, gradually whisk a bit of it into the egg mixture to temper it. Return the tempered egg into the saucepan and bring back to a simmer over medium heat. Whisk constantly until thickened and glassy, about 30 seconds.

Remove saucepan from heat and whisk in remaining butter and vanilla. Transfer cream to a medium bowl, cover with wax paper, and let chill 3-4 hours before using.

Great for fruit tarts. Boil apple jelly and use as glaze.

You may also like...