2 egg yolks

1 egg

½ cup sugar

¼ cup cornstarch

½ tsp. kosher salt

2 cups milk

Seeds from ½ vanilla bean, or 1 tsp. vanilla extract

¼ cup cold unsalted

butter, cubed

1. Beat together egg yolks, egg, sugar, cornstarch, and salt in a bowl with an electric mixer at medium speed until very pale and slightly thickened, 2 to 3 minutes.

2. Bring milk and vanilla just to a simmer, stirring occasional­ly, in a saucepan over medium-high heat. Slowly drizzle into egg mixture, beating at low until combined. Pour mixture back into saucepan.

3. Cook over medium heat, whisking constantly, until thick and just beginning to bubble, about 5 minutes. Remove from heat. Add butter; whisk until butter is melted and fully combined. Pour into a bowl, cover tightly with plastic wrap on the surface, and chill thoroughly,

2 to 3 hours. (Pastry cream can be stored, covered and chilled, up to 3 days.) Makes 1½ cups.

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