This is similar to instant pudding but MUCH BETTER. Well worth the extra little effort.
1 qt milk
4 oz sugar
4 egg yolks (or 2.5 oz)
2 eggs (or 3.5 oz)
2.5 oz cornstarch (make sure to measure by weight)
4 oz sugar
2 oz butter
1 tbsp vanilla
In a heavy saucepan, dissolve sugar in the milk and just bring to a boil (take off burner)
Whisk/beat the egg yolks and whole eggs in a stainless-steal bowl
Sift in cornstarch and sugar in the eggs.
Temper the egg mixture in the hot milk (slowly add the egg mix into milk)
Return the milk mixture to the stove and bring to a boil (stir constantly)
When mixture comes to a boil and thickens remove from heat.
Stir in butter and vanilla. Mix till butter is completely melted and everything is mixed well.
Pour into a 9 X 13 pan and completely cover the top with Saran wrap. Make sure that the Saran wrap is covering the edges and corners well.
Place in fridge and let cool.
VARIATIONS
Deluxe Pastry Cream
Omit the whole eggs and use 8-10 egg yolks
Chocolate Pastry Cream
Melt 2 oz sweet chocolate and 2 oz unsweetened chocolate. Stir in hot pastry cream.
Coffee Pastry Cream
Add 2 tbsp instant coffee powder to the milk when your 1st bringing to a boil (before you add the egg mixture).
