Pastry Cream

Contributed by Allison Christensen

Makes about 4 cups

4 cups milk

1 cup sugar

5 TB cornstarch

5 TB all-purpose flour

1 tsp salt

3 large eggs

2 TB unsalted butter, cut into small pieces

1. Prepare an ice bath in a large bowl, and set aside. In a medium saucepan, combine milk and1/2 cup sugar; bring to a boil over medium-high heat.

2. Meanwhile, in a medium bowl, combine cornstarch, flour, remaining ½ cup sugar, and salt. In another bowl, whisk eggs until smooth. Add cornstarch mixture to eggs; whisk until mixture is well combined.

3. Whisking constantly, slowly pour hot milk into egg mixture. Transfer to a clean medium saucepan, and place over medium-high heat. Bring to a boil, whisking constantly, until mixture is thickened, about 2 minutes. Remove from heat, and transfer to a large bowl.

4. Whisk in butter, set bowl in ice bath, stirring occasionally, until mixture is well chilled. Lay plastic wrap directly on surface of pastry cream to prevent a skin of forming, and refrigerate until ready to use.