1-1/2 c milk
1/2 c sugar
2 eggs
4 T cornstarch
1 tsp vanilla
In a heavy saucepan, combine milk with half the sugar, and heat, stirring constantly, to the boiling point. Blend together the remaining sugar and cornstarch. Beat the eggs into the sugar and cornstarch mixture with a wire whisk until smooth. Slowly temper the eggs with one quarter of the hot milk; then add the warmed egg back to the remaining milk and cook over low heat, stirring constantly with the wire whisk, until thick. Remove from heat and pour into a non- plastic container for storing. Place plastic wrap tightly on surface of cream and chill in refrigerator until cold. When cold, whisk in vanilla. Makes 2 cups pastry cream.
chocolate pastry cream
chocolate ganache (have to test the quantity)
In place of the vanilla, add melted chocolate ganache to the cold pastry cream.
