Créme Patisserie (Pastry Cream) Recipe

  • 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
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.
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