Pastry Cream

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Credit: Elizabeth McDonald, Owner/Pastry Chef, B3 - A Beach Bunny Bakery, Maui
The National Culinary Review, April 2016

Ingredients

2 cups milk
½ cups sugar
¼ cup cornstarch
2 egg yolks
2 oz. butter
1 t. vanilla

Instructions

Bring milk to a boil. Whisk sugar, cornstarch and eggs in bowl. Temper hot milk into egg mixture. Return mixture to heat; bring to a boil, stirring constantly. Remove from heat when thick; strain. Whisk in butter and vanilla. Refrigerate.

Tags

Dessert, The National Culinary Review

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