pastry creamHere’s a traditional pastry cream recipe frequently used in bakeries and restaurants. Although various preparations can be done, the classic one is preferred by many chefs. Some ready-to-prepare pastry creams are available in the market in powder form. All you need is to add cold water, then mix well with a wire whip or an electric mixer. But this recipe is a made from fresh eggs and milk and requires cooking. Preparation requires close-up monitoring while cooking so as to achieve the desired consistency. Pastry cream similar  also to custard cream filling is often used as a filling for cakes, pies or pastries. This pastry cream is stable when used as filling for pies. I plan to use this filling for my buko pie recipe.

Ingredients:

  • 2 cups whole milk
  • 1/4 cup white sugar
  • 2 egg yolks
  • 1 whole egg
  • 1/4 cup cornstarch
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Directions

  1. Combine the milk and 1/4 cup sugar in a non-stick cooking pot, stir and let the sugar dissolve. Continue to stir while allow to boil in medium heat. Remove from heat.
  2. In a mixing bowl, whisk both the egg yolks and egg. Combine first the 1/3 cup sugar and cornstarch to prevent lumps.
  3. Add the sugar/cornstarch mixture to the eggs and continue to whisk until smooth.
  4. While the milk/sugar mixture still hot, slowly pour into egg/sugar/cornstarch mixture making sure to mix evenly while pouring. This will prevent the eggs being cooked with the hot mixture.
  5. Heat again the mixture in low heat.
  6. Continue to mix with the wire whisk and slowly allow to boil.
  7. Stir continuously until the mixture thickens.
  8. You will notice that the thickening of the mixture happens immediately, so make sure to stir constantly to prevent the eggs to curdle and get burn at the bottom.
  9. After the mixture thickens, remove from heat immediately but continue to stir.
  10. Add the butter and vanilla, stir into the mixture until well blended.
  11. Transfer the mixture immediately in a glass container and allow to cool.
  12. Put a piece of plastic wrap directly on top of the mixture to prevent from drying up the top of the cream. Chill in the refrigerator before using.