* Exported from MasterCook *

                               Pastry Cream

Recipe By     :
Serving Size  : 0     Preparation Time :0:20
Categories    : Desserts  Easter Dinner

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  cornstarch
     1/4           cup  sugar plus 1 tablespoon
     1/8      teaspoon  kosher salt
  1                cup  whole milk
  1              large  egg -- lightly beaten
  1         tablespoon  unsalted butter
     1/4      teaspoon  vanilla extract
     1/2           cup  heavy cream

Whisk together cornstarch, sugar, and salt in a medium bowl.

Heat 1 cup milk until it starts to steam.  Do not boil!

Pour eggs into cornstarch mixture.  Whisk vigorously.  When done, it'll be
smooth and the color will be pale yellow.

Carefully combine egg mixture and milk by constantly whisking while slowly
pouring hot milk into eggs in a steady stream.  Return back to pan.  Stir
constantly over medium heat until very thick.  Add butter and 1/4 teaspoon
vanilla.

Pour into a bowl and cover cream directly with plaswtic to keep a skin
from forming.  Refrigerate, and let custard cool completely.

Just before serving, whip 1/2 cup heavy cream until stiff peaks form. 
Fold thoroughly into custard, until mixture is very light.

Description:
  "fantastci filling for cream puffs, tarts, cookie bowls, shortcakes
  (?)"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve in cream puffs, cookie bowls, fruit tarts.  It might be a nice change in strawberry shortcakes.

NOTES : Rating: 8.5
        Used in cookie bowls for Easter dessert 2005.  Multiply
        recipe x 3.