Pastry Cream

Pastry Cream

from John Caluda

Coffee Cottage

Metairie LA

1-1/2 sheets gelatin, or 1 teaspoon powdered gelatin and 2 tablespoons cold milk

2 cups milk

1/2 cup sugar

4 egg yolks

2 tablespoons cornstarch

2 tablespoons unsalted butter

To make the pastry cream: Soak the sheet of gelatin in cold water to cover. Or, if using gelatin powder, place the 2 tablespoons of cold milk in a cup and stir in the gelatin to dissolve; set aside.

Combine 2 cups milk and 1/4 cup of the sugar in a medium saute pan and bring to a boil over medium heat. Meanwhile, in a medium bowl, whisk together the egg yolks and 1/4 cup of the sugar until the mixture thickens so that it forms a ribbon when drizzled back upon itself. Gradually whisk half of the hot milk into the yolk mixture. Add the yolk mixture back to the milk in the pan and cook over low heat, stirring constantly, until the mixture thickens and starts to boil. Remove from heat. Drain the gelatin sheets if using. Add the gelatin, cornstarch, and butter to the custard; whisk to combine. Let cool completely. If chilling overnight, press a sheet of plastic wrap on the surface and place in the refrigerator.