The Prudent Wife

 

2 cups milk

3 eggs

¼ cup sugar (heaping)

½ teaspoon vanilla

3 TBS flour

3 TBS butter

Bring milk to a boil in a medium saucepan over medium heat, whisking every few minutes. While your milk is heating up, prepare the rest of the ingredients.

You will use your Cuisinart with metal blade or Vita-Mix to whip the rest of this up, making it creamy and delicious without lumps (so important for a good pastry cream!). Add eggs, sugar, vanilla and flour to your Cuisinart or Vita-Mix, processing just until combined. Scrape down sides, pulse to remix.

When the milk boils gently, pull ½ a cup or so out. With the machine running, pour into the Cuisinart or Vita-Mix in a steady stream. Add milk half a cup at a time, with the machine running. It becomes a beautiful, frothy concoction. Add all of the boiled milk.

Return mixture to saucepan, turning heat to medium heat and whisk continuously over medium heat until it boils gently. Reduce heat to low, and let gently simmer, whisking constantly. It will thicken quickly and your arm will get tired, but keep whisking the hot pastry crème. Remove from heat, whisk in butter.

Put in a Tupperware bowl with a snug lid, put in refrigerator to cool. You can put it in the freezer for half an hour to speed up the cooling time. Chill thoroughly.

Pastry Creme Filling can be used for the filling in our anniversary cake, put in a tart shell with fresh fruit on top, as cream filling for a pie, Boston Crème Pie, or fill cream puffs and éclairs. Enjoy this creamy, delicious, custardy crème filling. Delicious alone or with a bowl of fresh berries.

Perfect filling secret.... Lump buster to the rescue-- Yes! Lumps happen in real life (or how would I know how to fix it?) If your delicious Creme ends up with lumps after the second cooking, pour it into the Cuisinart or Vita-Mix and whir away all of your cares and lumps.