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Source: FamilyTime Community Cookbook

Pastry Cream
A classic vanilla custard filling for cakes, tarts, eclairs and napoleons.
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Serves: 2 cups
Prep Time: 10 minutes
Cook Time: 15 minutes
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1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
5 large egg yolks
1 1/2 cup whole milk
1 teaspoon vanilla

Using an electric mixer, beat the sugar, flour, cornstarch and egg yolks on high until thick and pale yellow in color.

Bring the milk to a simmer in a saucepan over medium heat. Add one-third of the hot milk to the egg mixture stirring constantly until combined. Add the egg mixture back into pot with remaing milk and whisk constantly over medium heat until the custard is thick and starts to bubble. Remove from heat and stir in the vanilla.

Pour the custard into a clean bowl and cover with wax paper or parchment paper and allow it to cool to room temperature. Place custard in refrigerator until well chilled. Can be made 2 days inadvance and kept refrigerated.

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