This recipe is from the women who know what they are doing at Portland’s Culinary Workshop.

I have made a lot of Pastry Cream in my life, and have found none better or more intuitive than this one. Make sure to really whisk the egg, sugar, and cornstarch mixture to avoid lumps. Remove the pot (ideally a large saucier) from heat once you feel the mixture “tug” when it starts to thicken, again to avoid lumps. I usually remove from heat after I see one or two air bubbles surface. If the mixture coagulates in spite of these efforts, use an immersion blender to smooth.

Pastry cream is fantastic everywhere, with everything, on all occasions. My son enjoys this recipe very much as a simple pudding. Add whatever flavorings (vanilla, coffee, orange, lemon) or additions (there are many wonderful variations of Valrhona chocolate for example) you like. Just add in small doses so the warm mixture is not overwhelmed.

Yield: 1.5 quarts; enough for 2 x 9-inch pies (or one if you prefer generous servings)

Ingredients:

- Milk: 32 oz (950 mL)

- Sugar (first portion): 4 oz (100 g)

- Vanilla: 1 tbsp (15 mL)

- Cornstarch: 2.5 oz (70 g)

- Sugar (second portion): 4 oz (100 g)

- Egg yolks: 4 ea

- Whole eggs: 2 ea

- Butter: 4 oz (115 g)

Instructions:

1. Prepare Milk and Sugar:

Heat milk and 4 oz (100 g) of sugar in a pot until it comes to a boil.

2. Prepare Cornstarch Mixture:

Blend together cornstarch, the second 4 oz (100 g) of sugar, and the eggs (both yolks and whole eggs) in a separate bowl.

3. Combine Mixtures:

Gradually pour the egg mixture into the hot milk, whisking constantly to avoid lumps.

Stop heating just before the mixture reaches a full boil to avoid lumps forming.

Pastry Cream Recipe

4. Thicken Cream:

Continue whisking the mixture over medium heat until it becomes thick and begins to boil.

5. Remove from Heat:

Once thickened, remove the mixture from the heat and pour it into a bowl.

6. Add Butter and Vanilla:

While the cream is still hot, place butter (in pieces) on top of the cream.

Stir in the butter and vanilla extract when the cream is nearly cool.

7. Cool the Cream:

Place plastic wrap directly onto the surface of the cream to prevent a skin from forming.

Chill the cream completely before use.