Pastry Cream

Pastry Cream

                Ingredients               Yield: 500ml (2c)

• 500ml (2c)   Milk
• 75g (1/3c)   Granulated Sugar
• 4 Egg Yolk
• 1 Egg
• 30g (3Tbsp)  Cornstarch
• 75g (1/3c)   Granulated Sugar
• 30 g (2Tbsp) Butter
• 5ml (1tsp)    Vanilla Extract

                Instructions

1. Place milk and first 75g of sugar in a pot and bring to a boil.
2. Meanwhile, whisk together egg, yolks in a metal bowl. 
3. Sift the sugar, and cornstarch and add to the eggs. Combine thoroughly.
4. Temper the egg mixture by gradually adding the hot milk to the egg mix while whisking. Once the bottom of the bowl is warm return the mixture to the pot.
5. Bring to a boil stirring constantly. Once starting to boil and thickened remove from heat.
6. Pass through a strainer to remove any possible lumps.
7. Whisk in butter and vanilla until butter is completely melted.
8. Place in a container and place plastic wrap directly on the pastry cream to prevent a skin from forming. Cool immediately.

Check out the video!!
https://youtu.be/cfyUW7fiUig