Classic Pastry Cream
Ingredients
1 cup milk
1/4 cup sugar
3 large egg yolks
2 tablespoons flour
1 tablespoon butter
1 teaspoon vanilla
1/4 cup jelly (apricot or currant are good)
Fruit, for topping
Original Source
This is adapted from a recipe in Carol Prager’s 365 Great Cakes & Pies.
Instructions
In a medium saucepan, bring milk and 2 tablespoons sugar just to a boil.
In a medium bowl, whisk egg yolks with remaining 2 tablespoons sugar until thick and lemon colored.
Whisk in flour until smooth.
Gradually whisk hot milk into egg yolks.
Return custard to saucepan.
Bring to a boil over medium heat, whisking constantly. Boil gently, whisking, 1 minute. Custard will be thick.
Remove from heat, and whisk in butter and vanilla.
Transfer to a clean bowl and cover surface directly with wax paper or plastic wrap.
Refrigerate 2 hours or overnight.
Notes from Mom
Here are the recipes for a buttery shortbread tart shell and classic pastry cream. You don’t need to add the zest to the tart shell dough if you don’t want to. After filling the baked tart shell with the custard, decorate the top with a mix of fruit: strawberries (cut in half), blueberries, raspberries, drained Mandarin oranges, and/or kiwi slices. Melt about 1/4 cup of jelly (currant or apricot work well), and gently brush the fruit with the jelly using a basting brush. Refrigerate until serving. Note: be sure to use jelly, not jam or preserves.
Use the pastry cream to fill a buttery shortbread tart shell (recipe included), and then put fresh berries on top.
Love,
Mom
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