Pastry Cream

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Yield: about 1 cup

Ingredients:
1/8 c milk
1 T cornstarch
1 egg
3/8 c milk
3 T sugar
1/2 vanilla pod
1 T (15 g) butter

Procedure:

• Dissolve cornstarch with 1/8 c milk.
• Combine egg to the cornstarch mixture. Set aside.
• In a sauce pan, combine 3/8 c milk, sugar.
• Slice the vanilla pod vertically in half, and scrape off the vanilla beans.
• Add the vanilla beans and vanilla pod into the sauce pan with the milk and sugar.
• Bring the milk sugar mixture to a boil. Remove vanilla pod.
• Pour 1/3 of the boiling milk into the cornstarch mixture, while stirring constantly.
• Then, pour back the cornstarch mixture into the milk sugar mixture while stirring constantly.
• Put the saucepan back to the stove. Bring the mixture to a boil while whisking continuously.
• Once the mixture has thicken, remove from heat then add the butter.
• Transfer to a bowl, and cover with plastic wrap directly onto the pastry cream to prevent from forming a skin.
• Chill until ready to be used.

*Chocolate Variation: Heat up 1/8 cup of milk to a boil; pour on 40 g of chopped choclates; mix until smooth. Add the melted chocolate to your pastry cream mixture the same time as when you add the butter.

**Recipe adapted from Peter Kump's Baking School in Manhattan

Bon appétit,

Charlotte