Pastry Cream
 
Makes about 4 cups
Ingredients
  • 3 cups whole milk
  • 1 cup sugar, divided
  • 2 teaspoons vanilla extract
  • 8 large egg yolks
  • 7 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, softened
Instructions
  1. In a large saucepan, whisk together milk, ½ cup sugar, and vanilla. Heat over medium heat until steaming. (Do not boil.)
  2. In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ½ cup sugar.
  3. Gradually add warm milk mixture, whisking constantly.
  4. Pour egg yolk mixture into saucepan, and cook over medium heat, whisking constantly, until thickened and boiling, 4 to 5 minutes.
  5. Strain mixture through a fine-mesh sieve into another large bowl.
  6. Add butter in two additions, stirring until combined after each addition.
  7. Cover with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming.
  8. Refrigerate until completely chilled, about 4 hours, or overnight.
Recipe by Louisiana Cookin' at https://louisianacookin.com/st-joseph-cakes/