Pastry Cream Filling for Boston Cream Pie

  • Yield: Makes enough for one 9-inch cake

Ingredients

  • 2 cups milk
  • 1/2 cup sugar
  • 4 large egg yolks
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 6 tablespoons cornstarch

Directions

  1. In a medium saucepan, combine milk and 1/4 cup sugar over medium heat, and bring to a simmer. Meanwhile, in a medium bowl, whisk egg yolks and remaining sugar until well combined. Whisk in vanilla and salt. Whisk in cornstarch, 1 tablespoon at a time, until fully incorporated. While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture. Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4 to 6 minutes.

  2. Transfer to a medium bowl, and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate until at least 3 hours and up to overnight.

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