Pastry Cream for Pies

Ingredients

• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups whole milk
• 2 large egg yolks, beaten
• 2 tablespoons butter, cut into small pieces
• 1/2 teaspoon vanilla extract

Directions

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Add the milk and egg yolks and whisk until combined.
3. Cook over medium heat, whisking constantly, until the mixture thickens and boils, about 5 minutes.
4. Remove from the heat and whisk in the butter and vanilla.
5. Pour the pastry cream into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
6. Refrigerate until cool and thickened, at least 2 hours.

Interesting Facts

• Pastry cream is a versatile custard that can be used in many different desserts.
• This pastry cream recipe is a classic French technique that is used in many different desserts.
• This recipe can be easily doubled or tripled if needed.