Does anyone have an AWESOME recipe for homemade pastry cream they would like to share?

Question

I have tried several recipes for pastry cream and have yet to find one thats got the taste or texture. Please help me! Thanks!

I would like a recipe for pastry cream from someone that has tried and used this recipe and thinks its the cats meow. Please help!

Answer 1

VANILLA PASTRY CREAM

1 1/2 cups half and half
1/2 cup sugar
2 large eggs
1 large egg yolk
2 tablespoons all purpose flour
2 teaspoons vanilla extract



Bring half and half to simmer in heavy medium saucepan. Whisk sugar, eggs, egg yolk and flour in medium bowl to blend. Gradually whisk in hot half and half. Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in vanilla. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)

Makes 2 cups.
*Believe it or not, vanillin seems to carry a more agreeable flavor than very expensive vanilla extract. You can also use a split vanilla bean, placing in the half-and-half, bringing it to simmer, shut off the heat and cover. Leave for about 30 minutes, scrape the seeds into the 1/2 & 1/2.This allows the flavors to develop and then continue on with the recipe.

Answer 2

PASTRY CREAM
1 cup milk
¼ cup sugar
1½ tablespoons cornstarch
Pinch of salt
2 egg yolks, lightly beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Bring the milk to a simmer in a heavy-bottomed saucepan. Meanwhile, in a mixing bowl stir together the sugar, cornstarch and salt. Gradually add the hot milk to the sugar mixture, whisking constantly. Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7—10 minutes. Whisk in the egg yolks, then cook, stirring, until slightly thicker, about 2 minutes longer. Remove the saucepan from heat and stir in the butter.
Let cool to room temperature, stirring occasionally. Add the vanilla, cover and chill thoroughly. Pastry cream will keep in the refrigerator, tightly covered, for up to 3 days.
Makes about 1 1/2 cups