Basic Pastry Cream Recipe

Directions

1. 1
   Hot lowfat milk in medium nonreactive saucepan till tiny bubbles appear.
2. 2
   Meanwhile, whisk yolks and sugar in medium bowl till pale yellow.
3. 3
   Add in cornstarch and salt to yolks and whisk well.
4. 4
   Pour warmed lowfat milk into yolk mix 1/2 c. at a time while continually stirring.
5. 5
   Return mix to saucepan and cook over medium heat, stirring constantly till mix thickens.
6. 6
   Remove from heat and scrape into bowl.
7. 7
   Whisk in vanilla, then cover with plastic wrap laid directly on surface and refrigeratecompletely, about 1 hour.
8. 8
   Whisk pastry cream till smooth before using.
9. 9
   Coconut Variation: Replace 1 c. lowfat milk with 1 c. canned coconut lowfat milk and omit vanilla.
10. 10
    This recipe yields 2 c. Pastry Cream, sufficient filling for 1 (9-inch) tart, 6 servings.