The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.
This recipe really is easier than others. To anyone who is not a big fan of stirring for what seems like an eternity over a hot stove, this recipe is for you. It comes together literally in just a few minutes. I plan to make this again and again.
1 large whole egg
2 large egg yolks
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