Pastry Cream

Name: Pastry Cream
Total time: 20 min
Ingredients: 2/3 cup sugar; 2 tablespoons flour; 2 tablespoons cornstarch; Salt; 2 eggs; 2 cups cream, half-and-half or whole milk; 2 tablespoons softened unsalted butter; 2 teaspoons vanilla extract

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Makes 2 1/2 cups 1x

Time 20 minutes

Scale

Ingredients

2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
Salt
2 eggs
2 cups cream, half-and-half or whole milk
2 tablespoons softened unsalted butter
2 teaspoons vanilla extract

Instructions

Combine the sugar, flour, cornstarch and a pinch of salt in a small saucepan. In a separate bowl, mix together the eggs and cream. Over medium heat, whisk the egg mixture into the sugar mixture; whisk occasionally at first to get rid of lumps, then pretty much constantly until the mixture starts to boil and thickens, about 10 minutes.
Adjust the heat so the mixture bubbles gently. The mixture is ready when it coats the back of a spoon and a line you draw with your finger through this coating holds its shape. Stir in the butter and vanilla, and strain the mixture through a fine-mesh strainer. Let cool to room temperature before using.

— Recipe from The New York Times