Vanilla Pastry Cream

Name: Vanilla Pastry Cream
Ingredients: 1 1/4 cups whole milk; 3 egg yolks; 1/4 cup granulated sugar; 1/8 cup all-purpose flour; 2 tablespoons cornstarch (**see below note); 2 teaspoons cornstarch (**see below note); 1 teaspoon pure vanilla extract

7 ingredients

1 steps

Ingredients

1 1/4 cups whole milk
3 egg yolks
1/4 cup granulated sugar
1/8 cup all-purpose flour
2 tablespoons cornstarch (**see below note)
2 teaspoons cornstarch (**see below note)
1 teaspoon pure vanilla extract

Directions

1

["1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.", "2. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170*F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry.", "My Notes: I made this creme patisserie for some profiteroles I made and it was great:-) sweet, smooth and perfect consistency for use with pastry. I think next time I will substitute the vanilla essence for real bean extract tho for a little more flavour but it still tasted great. I will never buy custard again after making this.", "To me, The reason there are no cooking directions or explanations of \"\""what to do\""\"" after mixing ingredients is because it is a \""\""basic recipe\""\"" that is to be used as an INGREDIENT for other recipes like cream puffs