Use this basic vanilla pastry cream as a base for a summer fruit tart, to fill airy Long John doughnuts with decadence, or simply eat it as a sweet custard at the end of a meal.
Ingredients
- 1⁄3 cup sugar
- 3 egg yolks
- 2 Tbsp. cornstarch
- 2 Tbsp. unsalted butter
- 1 1⁄2 tsp. vanilla extract
- 1 cup milk
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Instructions
Step 1
Whisk sugar, yolks, and cornstarch in a 1-qt. pan until smooth. Add butter, vanilla, and milk; bring to a boil. Reduce heat to medium; cook, stirring, until custard is thick, 3-5 minutes. Pour through a mesh strainer into a bowl; cover surface with plastic wrap. Chill completely.
- Whisk sugar, yolks, and cornstarch in a 1-qt. pan until smooth. Add butter, vanilla, and milk; bring to a boil. Reduce heat to medium; cook, stirring, until custard is thick, 3-5 minutes. Pour through a mesh strainer into a bowl; cover surface with plastic wrap. Chill completely.
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