Vanilla Pastry Cream For Tarts

Recipe Ingredients

3 cups	711ml	1% milk - divided
2/3 cup	131g / 4.6oz	Sugar
3		Eggs (2 whole eggs, 1 yolk)
4 tablespoons	60ml	Cornstarch
1 1/2 tablespoons	22ml	Vanilla

Recipe Instructions

Using double boiler, heat 2 1/2 cups milk until steam rises from the surface.

In a separate bowl, combine remaining 1/2 cup milk and sugar. Sift in cornstarch, and whisk until well blended.

Add eggs, and whisk again until all is combined.

Remove milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until thickened and smooth, about 5 minutes. Remove from heat and stir in vanilla.

Transfer to bowl, press plastic wrap onto pastry cream surface, and refrigerate for up to 3 days.

Source:
Nanny Mizzi

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