Pastry Cream with Fruit
Use this delicious fruited pastry cream as a filling for cakes, cream puffs, éclairs and Napoleons.
4 large egg yolks
1/2 cup granulated sugar
1/4 cup sifted cornstarch
2 1/4 cups milk
3 tablespoons granulated sugar
2 tablespoons lemon juice
- In a bowl, with an electric mixer on high speed, beat 4 egg yolks with 1/2 cup sugar until frothy.
- Beat in sifted cornstarch. Stir in milk and cook over low heat, stirring constantly with a wooden spoon. When the custard has thickened, remove from the heat; beat until smooth. Pour into a medium bowl, cover with plastic wrap, and chill.
- Blanch peaches in boiling water, peel, and pit. Slice into a bowl and sprinkle with 3 tablespoons sugar and lemon juice. Mash; add to the custard.
Makes about 3 1/2 cups.