Servings 8 servings
Ingredients
- 16 ounces (1 pint) whole milk
- 4 ounces sugar
- 2 ounces cornstarch
- 1 whole egg, plus 4 egg yolks
- 2 ounces unsalted butter, cubed
- 2 Tablespoons pure vanilla extract
- 4½ gelatin sheets, soaked in cold water for 10 minutes
- 16 ounces heavy cream
Instructions
- Combine the milk and half of the sugar in a large saucepan over medium heat, whisking constantly as the milk begins to warm.
- In a separate bowl, whisk together all of the eggs with the other half of the sugar. Once combined, whisk in the cornstarch.
- Pour a portion of the heated milk into the bowl with the eggs, "tempering" the hot into the cold. Return all of the combined egg/milk mixture to the saucepan with the rest of the milk. Whisk constantly and quickly until the mixture thickens to a thinned-out yogurt consistency.
- Increase the heat and using a wooden spoon, continue stirring the cream to get out any leftover cornstarch flavor.
- Remove the cream from the heat and stir in the butter and vanilla.
- Squeeze out the soaked gelatin sheets and stir them into the cream.
- Transfer the cream to the bowl of a mixmaster and beat it with a paddle attachment on the lowest speed until it has completely cooled (Note: this can take up to 15 minutes).
- Whip the heavy cream until it forms medium peaks.
- Fold the whipped cream into the completely cooled pastry cream and use within 3 days.
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