Recipes - print - Créme Patisserie (Pastry Cream)

Créme Patisserie (Pastry Cream) - Recipe

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In saucepan, dissolve sugar in the cream and bring to boil. Beat yolks and eggs in bowl. Add cornstarch and sugar; beat until smooth. Temper egg mixture by slowly mixing hot cream mixture in. Return mixture to heat and bring to boil. When thickens, remove from heat; stir in butter and vanilla. Transfer to bowl and press plastic wrap onto surface. Chill in ice bath; then refrigerator for 4 hours.
-4 ounces sugar
-1 quart half and half
-4 egg yolks
-2 whole eggs
-2 1/4 ounces cornstarch
-4 ounces sugar
-2 ounces Butter
-1 tablespoon vanilla extract