Pastry Cream

This custard is my favorite filling for any pastry as it fulfills all of my taste bud requirements! The texture is so creamy and luscious and the airy whipped cream adds a hint of lightness to the custard. The name for this is custard or pastry cream, but adding whipped cream (completely optional) is called ambassador cream. I have used it as a filling for multiple pastries; cream pies, eclairs, mille feuille, fruit tarts, and even tastes great alone! At first I thought custard would be hard and out of my comfort zone as it doesn’t fit the “cakes and cupcakes” category but it’s actually quite simple. With the help of the thickening agents, egg yolks and cornstarch, it comes together in no time. I suggest using very good quality vanilla flavouring as it’s the dominant flavor. This recipe will definitely satisfy whatever you use it for!

Ingredients

• 2 cups milk
• 2 teaspoons vanilla extract
• 6 egg yolks
• 2⁄3 cup sugar
• 1⁄4 cup +1 tablespoon cornstarch
• 1⁄2 tbsp unsalted butter
• 3⁄4 cup heavy cream
• 3 tbsp powdered sugar
• 1⁄2 tsp vanilla essence

Custard

1. Pour milk and vanilla into a large saucepan over medium heat-whisk occasionally until steam is visible
2. In separate bowl whisk egg yolks, sugar, and cornstarch- should become paler and thick
3. Once milk is heated take of heat and pour 1⁄2 cup to the egg mixture-whisk vigourusly
4. Then add remaining milk to the egg yolk mixture and pour back to saucepan
   This is called tempering eggs so they don’t cook/harden over heat
5. Bring saucepan over medium high heat and whisk eagerly for about 5-7 minutes
6. The custard should froth up but then start thickening from the bottom
7. Transfer to bowl and melt the butter-refrigerate for at least an hour and a half

Whipped Cream + Assembly

1. Whip the cream with a whisk attachment
2. Add sugar and vanilla, beat till stiff peaks form
3. Take custard out of fridge and give it a quick whisk
4. Fold the cream into the custard
5. Refrigerate for at least 3 hours and enjoy