Pastry Cream for Boston Cream Pie

Name: Pastry Cream for Boston Cream Pie
Yield: About 2 cups
Ingredients: 2 cups half-and-half; 6 large egg yolks; 1/2 cup (3.5 oz) sugar; Pinch table salt; 1/4 cup unbleached all-purpose flour; 4 Tbsp cold unsalted butter, cut into 4 pieces; 1 1/2 tsp vanilla extract

7 ingredients•11 steps•About 2 cups

Cook's Illustrated, April 2011, p. 15

1
Heat half-and-half in medium saucepan over medium heat until just simmering.
2
Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth.
3
Add flour to yolk mixture and whisk until incorporated.
4
Remove half-and-half from heat and, whisking constantly, slowly add 1/2 cup to yolk mixture to temper.
5
Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.
6
Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute.
7
Reduce heat to medium-low and continue to simmer, whisking constantly, for 8 minutes.
8
Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes.
9
Remove pan from heat and whisk in butter and vanilla until butter is melted and incorporated.
10
Strain through fine-mesh strainer set over medium bowl.
11
Press parchment or plastic wrap directly on surface and refrigerate 2 to 24 hours to set up.

💡 Cook's Notes

This pastry cream is specifically formulated for Boston Cream Pie. Cook's Illustrated notes it may not be the best choice for eclairs and cream puffs. For eclairs and cream puffs, see "Pastry Cream for Eclairs (Emeril Lagasse)".