Pastry cream

I made Berry Tarts from the Nov 2008 Taste magazine. The Tarts were nice but not nice enough to bother making again. The pastry cream that the tarts used was very, very good. I made another batch of it the next day and Thomas and I ate it without the Tarts.

tart with pastry cream

Pastry Cream

– 250 ml milk
– 1 cinnamon quill
– 3 egg yolks
– 60g caster sugar
– 2 Tbsp cornflour

Heat milk with cinnamon quill in a saucepan. Bring to boiling point.

Beat egg yolks and sugar until thick and fluffy. Whisk the hot milk into the egg mix.

Return the mixture to the saucepan, and whisk in the cornflour. Return to the boil and simmer for 2 minutes (or until thickens), whisking constantly. The pastry cream will keep in the fridge for a couple of days.