Vanilla Pudding/Custard/Pastry Filling
7:04PM on October 30, 2008
PASTRY CREAM/CUSTARD/PUDDING
2 cups milk
1/4 cup white sugar (homemade Vanilla Sugar of course!)
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar (homemade Vanilla Sugar of course!)
2 tablespoons butter
1 teaspoon vanilla extract (Yes again homemade)
DIRECTIONS
1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’t curdle or scorch on the bottom.
3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
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