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Pastry Cream
This recipe makes about 3 cups of pastry cream.

1/3 c sugar 2 c milk, scalded
3 1/2 T cornstarch 1 t vanilla
6 egg yolks, beaten  

In a heavy saucepan, whisk the sugar, cornstarch and yolks together. While whisking, gradually add in the milk, whisking rapidly. Cook over low heat until the mixture is thickened and smooth; use a wire whisk for this. Don't let pastry cream come to a full boil. Cool and add in the vanilla.



Good basic recipe.
Adapted from:
Claiborne, Craig. The New York Times Cook Book: Revised Edition. New York: Harper, 1990.


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