Source: America’s Test Kitchen 2007
Ingredients
- 1 1/2 C heavy cream
- 4 egg yolks
- 1/2 C granulated sugar
- Pinch salt
- 2 Tbs cornstarch
- 2 Tbs butter, cold, cut into 2 pieces
- 1 Tbs vanilla extract*
Directions
- Combine yolks, sugar, and salt in a medium size bowl and combine with a whisk until thick and pale, about 15 seconds. Add cornstarch and stir some more, about 10 seconds.
- Heat cream in a small-medium saucepan until just simmering. When warm, stir cream into egg mixture in a slow stream, stirring constantly. When combined, pour mixture back into saucepan and continue to stir over medium heat until thickened (about 3 minutes). Don’t overcook or you will scramble the eggs.
- Remove from heat promptly and pour into a storage container. Add butter pieces and stir until fully incorporated. Add vanilla extract and any other flavoring (see notes).
- Cover surface with plastic wrap (to prevent skin from forming) and refrigerate at least 2 hours.
- To use: remove plastic wrap and stir, then transfer to piping bag.
Notes
- Flavoring: I added about 1.5 Tbs of pecan rye whiskey to flavor and got a very nicely flavored cream without thinning it too much. You might try a variety of liquors to flavor your pastry cream as needed.
- Cooling: If you are in a hurry, after transferring cream from the hot pan to the storage container/bowl, you can stir it over an ice bath to chill it faster. Cream will thicken as it cools.
