Pastry Cream

Great for cakes and donuts, or served with fruit.

Pastry Cream

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Ingredients
  

  • 4 c Whole Milk
  • 1⅓ c Sugar
  • 10 ct Large Egg Yolks
  • ⅔ c Flour all purpose

Instructions
 

  • Bring Milk and ½ of Sugar to Boil in Saucepan (then allow to rest but not cool).
  • Whisk Egg Yolks with Remaining ½ of Sugar until Frothy.
  • Slowly Add Flour to Egg Mixture While Whisking.
  • Slowly Add Egg Mixture to Hot Milk in Saucepan While Whisking.
  • Cook Over Medium Heat While Whisking Until it Boils and Thickens.
  • Allow to Cool and Transfer to 1 or 2 Bowls, Depending on Intended Use.
  • Plastic Wrap on surface for no skin

Notes

Chocolate Pastry Cream:  Flavor with 6 oz chocolate and 1 tsp cinnamon.
Citrus Pastry Cream: Flavor with 4 tsp vanilla extract and 2 tsp grated citrus peel.
            ***(Orange, Lemon or Lime)
 
Alternate pastry cream flavors with rum soaked pound cake for a festive and tasty dessert (brush 1:1 sugar syrup on the cake before layering pastry creams to stop absorption).
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