Pastry Cream

As a kid, my Nana always made English trifle for Christmas dessert.  Colorful, layered, fruity.  There were always two trifles; the sprinkled one signified the kid-friendly, alcohol-free version. Man, I loved those sprinkles.

My British friend Robert recently celebrated a birthday and requested trifle, which worked out well since I'd been wanting to try it out.  The version I put together wasn't totally traditional since it included chocolate cake and pudding, but it did include pastry cream (custard), which is a prerequisite for true English trifle, which is where this recipe comes in to play.

This particular trifle included chocolate and vanilla pound cake, whipped cream, strawberries, and, of course, pastry cream!  It was quite tasty and especially delicious as breakfast the next day.  And, per the usual, I used my little Ikea glasses since I don't own a trifle dish.  They turned out pretty darn delicious!

PASTRY CREAM

• 2 cups whole milk
• 1/2 vanilla bean, split lengthwise
• 6 egg yolks
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon unsalted butter

Bring the milk and vanilla bean to a boil in a medium sauce pan over medium heat and set aside to infuse for 10-15 minutes.


Whisk the egg yolks and granulated sugar until light and fluffy.


Add the cornstarch and whisk vigorously until no lumps remain.


Whisk 1/4 cup of the hot milk mixture into the yolks until incorporated.


Whisk in the remaining hot milk mixture.


Pour the mixture through a strainer back into the saucepan.


Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.


NOTE:  This seemed to happen quickly, so pay attention and remove it from the heat as soon as the thickening starts!  


Remove from the heat and stir in the butter.


Let cool slightly and cover with plastic wrap, lightly pressing the plastic agains the surface to prevent a skin from forming.


Chill at least two hours or overnight.


Source: modified slightly from Food Network