French Pastry Cream

Submitted By:

Todd Carlson

6 Egg Yolks
2 Tablespoons Cornstarch
1/2 Cup Sugar
1/4 teaspoon Salt
1 Cup Heavy Cream
1 Cup Half and Half
1/2 Tablespoon Vanilla

Directions

Place the egg yolks in a heavy-bottomed saucepan and beat in the corn starch. Gradually beat in the sugar and continue beating for a minute or two until the mixture is thick, pale yellow, and forms ribbons. Stir in the salt.

In a small saucepan, combine cream and half and half and bring just to scalding. Start mixing the cream into the egg mixture, 1/4 cup at a time, mixing well. After about half of the cream has been added, slowly stream in the rest while mixing well.

Set over medium heat and stir slowly and continuously with a whisk until mixture begins to thicken. Lower the temperature and continue stirring for a few minutes to cook the starch and thicken the cream. Remove from heat and mix in the vanilla.

Place cream in a glass bowl and cover with plastic wrap, pushing the plastic wrap down on top of the cream to prevent a skin from forming. Chill for at least two hours before using.

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