Be sure to make the pastry cream on the same day you plan to use it; otherwise, it has a tendency to become thin and runny.

　　

Ingredients

makes about 4 cups

　　1/4 cup plus 1 tablespoon cornstarch

　　1/4 cup plus 1 tablespoon all-purpose flour

　　1 cup sugar

　　1/2 teaspoon salt

　　3 large eggs

　　4 cups milk

　　2 tablespoons chilled unsalted butter, cut into small pieces

　　1 1/2 teaspoons pure vanilla extract

　　

Step 1

Prepare an ice-water bath, and set aside. In a medium bowl, combine the cornstarch, flour, 1/2 cup sugar, and salt; stir to mix. In another medium bowl, whisk the eggs until smooth. Add the flour mixture to the egg mixture, and whisk to combine.

　　

Step 2

In a medium saucepan, combine the milk and remaining 1/2 cup sugar. Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved. Remove from heat; whisking constantly, slowly pour into the egg mixture.

　　

Step 3

Transfer the mixture to a clean saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 3 minutes.

　　

Step 4

Transfer the mixture to a large heatproof bowl. Whisk in the butter and vanilla; set the bowl in the ice bath, stirring occasionally, until completely chilled, 10 to 12 minutes. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Place in the refrigerator until ready to use.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.