DIRECTIONS:
Make the Pastry Cream: Fill a large bowl with ice water, then set a fine-mesh sieve over a medium bowl. Set both aside.
In a 3 to 4-quart saucepan, whisk together the sugar, cornstarch and salt. Whisk in the egg yolks until thoroughly combined and all of the dry ingredients have been incorporated. Then, whisk in the milk to combine.
Place the saucepan over medium heat, whisking constantly, until the pastry cream begins to noticeably thicken, about 4 to 8 minutes. When it reaches this point, look for large bubbles to break on the surface. Once they do, whisk constantly for 1 minute, then remove from the heat.
Whisk in the butter and vanilla until melted and completely smooth.
Strain the pastry cream through the fine-mesh sieve into the medium bowl. Immediately press a piece of plastic wrap against the surface of the pastry cream to prevent a skin from forming. Place the bowl of pastry cream into the ice bath to cool for 30 minutes. Transfer to the refrigerator and chill for at least 4 hours or overnight.
Lobster Roll Sliders: Mini Bites of Seafood Perfection
Gnocchi gratin, tomato sauce and chorizo
Easy Old Fashioned Apple Crisp
I swear when I make this dish, the entire family goes into a frenzy
My Husband Left Me and My Kids With Heavy Luggage to Get Home Alone While He Was with Friends – I Taught Him a Harsh Lesson
Brown Butter Pecan Cookies
Creamy Cucumber Tomato Salad
Easy Oven Baked Ribs
They told my wife: “You Are Not Pretty Enough to Work Here” I had to do something about it