Recipe: Vanilla Pastry Cream for Tarts

Hi Gloworm,

Hopefully someone will have the exact recipe you're looking for. Just in case you don't find it, here's a recipe to try...

Vanilla Pastry Cream for Tarts
Source: Oregon Raspberry and Blackberry Commission
Makes about 3 cups

3 cups 1% milk, divided
2/3 cup sugar
3 eggs (2 whole eggs, 1 yolk)
4 Tablespoons cornstarch
1 1/2 Tablespoons vanilla (Clear vanilla provides best color in finished product)

Using double boiler, heat 2 1/2 cups milk until steam rises from the surface.

In a separate bowl, combine remaining 1/2 cup milk and sugar. Sift in cornstarch, and whisk until well blended. Add eggs, and whisk again until all is combined.

Remove milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until thickened and smooth, about 5 minutes. Remove from heat and stir in vanilla. Transfer to bowl, press plastic wrap onto pastry cream surface, and refrigerate for up to 3 days.

Happy Baking,

Betsy
www.recipelink.com