Rose Pastry Cream Food

NO-FUSS PASTRY CREAM

No-Fuss Pastry Cream image

Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 15m

Yield Makes about 2 1/2 cups

Number Of Ingredients 7

Ingredients

1/2 cup sugar
1/4 cup cornstarch
Pinch of kosher salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Steps:

Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.

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