Name: Pastry Cream
Yield: Makes about 3 cups
Ingredients: 2 1/4 cups whole milk; 6 large egg yolks; 2/3 cup sugar; 1/3 cup cornstarch; 1 vanilla bean, split lengthwise

When adding your hot liquids to the bowl while whisking, it helps to stabilize your bowl by rolling a kitchen towel up into a log, wrapping it into a coil as wide as the bowl's base, then setting the bowl onto it to nest it in place.

This recipe makes twice as much pastry cream as is needed for the Pavlovas . Leftover cream can be used to make èclairs, cream puffs, fruit tarts, or breakfast pastries.

Recipe notes

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