Espresso, Vanilla, or Peanut Butter Pastry Cream Recipe
VANILLA PASTRY CREAM RECIPE
2 large eggs
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
2 cups half-and-half
2 tablespoons butter, softened
2 teaspoons vanilla extract
WHISK together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half-and-half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly. Remove from heat; whisk in butter and vanilla. Cover and chill 4 hours. Yield: 3 cups.
Peanut Butter Pastry Cream: Omit 2 tablespoons butter, and stir in 1/3 cup creamy peanut butter.
Coffee Pastry Cream: Stir 1 tablespoon shot of espresso in with half-and-half. (My version)