Pastry Cream

Cooking Instructions

The custard mixture.

Whisk the yolks in the saucepan, gradually beating in the sugar and salt; continue whisking 2 to 3 minutes, until the mixture is thick and lemon colored. Sift on the flour and/or cornstarch and whisk it in. Then, by dribbles at first, blend in the hot milk or cream.

The cooking.

Whisk rather slowly over moderate heat. As the custard comes to the boil, it will start to lump - beat vigorously to smooth it. Then change from whisk to wooden spoon, and stir over moderately low heat, reaching all over the bottom of the pan, for 2 minutes, to cook the flour. You will have a thick sauce that holds its shape softly in a spoon-if it seems too thick, set again over heat, whisking in droplets more of milk. Remove from heat and blend in the flavoring and the optional butter. Pass the sauce through a fine-meshed sieve into a bowl.

Chilling.

Stir up frequently until cool, then clean off the sides of the bowl, press a sheet of plastic wrap into the surface to keep a skin from forming, and refrigerate.

*Ahead-of-time note: May be refrigerated for 2 to 3 days; may be frozen.

Before using.

Whisk up the chilled pastry cream and taste carefully: you may want to correct the flavoring, or You may wish to lighten it by folding in a little whipped cream - 1/3 cup heavy cream should be enough to whip for a moderate lightening.