Pastry Cream—Crème Pâtissière

Preparation

1. Step 1

   Custard filling for pies, tarts, cakes, and miscellaneous desserts. For about 2 1/2 cups. Whisk 6 egg yolks in a stainless steel saucepan, gradually adding 1/2 cup sugar and a pinch of salt. Continue until eggs are thick and pale yellow, and “form the ribbon” (see page 100). Sift on and whisk in 1/2 cup flour or cornstarch. By dribbles at first, whisk in 2 cups hot milk or half-and-half. Whisking slowly, bring to the boil, then whisk vigorously for a few seconds to smooth out any lumps. Simmer slowly, stirring with a wooden spoon, for 2 minutes, to cook the flour or starch. Remove from heat and blend in 1 tablespoon pure vanilla extract and, if you wish, 2 tablespoons each unsalted butter and rum or kirsch. Strain through a fine-meshed sieve into a bowl. Let cool, stirring up occasionally to prevent lumps.

   Step 2

   To Store. Press a sheet of plastic wrap onto the surface to prevent a skin from forming; cover, and refrigerate for 2 to 3 days or freeze.

2. Variations and Additions

   Step 3

   TO LIGHTEN THE SAUCE. Fold in 1/2 cup of whipped cream. Or give it volume and staying power by combining it with 2 cups of Italian meringue (page 102); just fold them together and you have created crème Chiboust, which you can then use as a cake filling or frosting, or as the custard base for fruit tarts.