Pastry Cream

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 cups half-and-half
• 1/2 cup sugar
• 1 pinch salt
• 5 large egg yolks
• 3 tablespoons cornstarch
• 4 tablespoons cold unsalted butter, cut into 4 pieces
• 1 1/2 teaspoons vanilla extract (i have also used vanilla bean, just make sure to scrape the seeds out of the pod)

Recipe

• 1 heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. if using vanilla bean, add this as well.
• 2 whisk yolks in medium bowl until thoroughly combined. whisk in remaining 2 tablespoons sugar and whisk until sugar begins to dissolve and mixture is creamy. whisk in cornstarch until combined and mixture is pal yellow and thick.
• 3 when half-and-half mixture reaches full simmer, gradually whisk half-and-half mixture into yolk mixture to temper. return mixture to pan, scraping bowl with rubber spatula.
• 4 return to simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy. this takes about a minute.
• 5 off heat, whisk in butter and vanilla (if using vanilla bean, scrape the pod and add seeds). strain the pastry cream through a fine-mesh sieve set over medium bowl. this will remove any curdled bits that might have formed during the cooking process.
• 6 press plastic wrap directly on surface of pastry cream to prevent skimming and refrigerate until cold and ready to use.