Pastry Cream

Ingredients:

• 16 oz milk
• 2 oz sugar
• 2 egg yolks
• 1 whole egg
• 1-1/4 oz cornstarch
• 2 oz sugar
• 1 oz butter
• 1/4 oz Vanilla

Directions:

In a heavy saucepan, dissolve the sugar on the milk and bring just to a boil. Mix the egg yolks, whole egg, cornstarch and sugar into a mixing bowl until perfectly smooth. Temper the egg mixture by slowly beating in the hot milk. Return the mixture to the heat and bring to a boil, stirring constantly. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in. Pour out into a clean sanitized bowl. Cool and chill as quickly as possible.

Yield 1 pint.

Recipe credit: Chef Stephanie Vende of the Kitchen Academy of Sacramento, CA.