Pastry Cream Taschenrechner

Cooking Steps

1. 1. Heat milk in a saucepan over medium heat until steaming (do not boil).
2. 2. Whisk egg yolks and sugar in a bowl until pale. Whisk in cornstarch.
3. 3. Pour half the hot milk into the yolk mixture in a thin stream, whisking constantly.
4. 4. Return mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened and boiling.
5. 5. Boil for 1-2 minutes to cook out starch. Remove from heat.
6. 6. Stir in vanilla extract and butter until smooth and glossy.
7. 7. Transfer to a bowl, press plastic wrap directly on surface to prevent a skin. Chill completely.