Thick Pastry Cream Recipes

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

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.

Steps:

• Whisk in 1/4 cup of milk with cornstarch in a small nonstick pan until smooth. Whisk in remaining 3/4 cup of milk.
• Scrape the seeds of the vanilla bean into the mixture then add the bean.
• Bring the mixture to boil over medium heat, stirring constantly. Reduce heat to low and cook for 1 minute. Remove from heat.
• In a small bowl, beat together the egg, egg yolk, and sugar. While beating constantly, add a little bit of the milk mixture to temper the egg mixture. Beating constantly, add the egg into milk mixture in pan.
• Cook over low heat, stirring constantly for 1 minute or until the mixture has thickened.
• Strain through fine sieve into a clean bowl. Sauce can be used warm or chilled.
• Sauce can be stored in air tight container in fridge for 2 days.