Pastry Cream for Profiteroles - Martha Pego



















Ingredients 
1-1/2 cup milk
1/3 cup corn starch
1/3 cup sugar
4 egg yolks
cinnamon bark or vanilla, enough

Directions
1. Grease a pot with butter.
2. Dissolve the sugar and cornstarch in the milk and add the yolks. Add this to the pot over heat and stir constantly with a wooden spoon until it thickens. (It should not boil.)
3. Remove from heat ad add vanilla. If adding cinnamon, add it at the beginning. 

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