Unlike crème anglaise, which is pourable, pastry cream is intended to hold its shape, requiring the addition of starch for structure (cornstarch is preferred over flour for producing a silkier texture). For this reason, pastry cream must be brought to a full boil to activate the starch and ensure proper thickening. Contrary to its name, pastry cream contains no cream, only milk; butter is added at the end for richness. Pastry cream is used to fill tarts, cream pies (such as Boston or banana), pâte à choux (cream puffs, éclairs, and profiteroles), and puff-pastry confections, notably napoleons and mille-feuille.

　　

Ingredients

makes about 1 3/4 cups

　　2 cups whole milk

　　1/2 cup sugar

　　1/2 vanilla bean, split lengthwise and seeds scraped (see page 469)

　　Pinch of salt

　　3 large egg yolks

　　3 tablespoons plus 1 1/2 teaspoons cornstarch

　　2 tablespoons unsalted butter, cut into small pieces

　　

Step 1

Simmer milk and flavorings Bring milk, 1/4 cup sugar, vanilla seeds, and salt to a simmer in a saucepan over medium heat, whisking to disperse seeds.

　　

Step 2

Temper eggs Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot-milk mixture into yolk mixture, whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan, and heat over medium-high, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, about 2 minutes. Stir in butter and vanilla.

　　

Step 3

Chill Remove from heat and pour mixture into a bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (or up to 2 days).

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.