Baking Bouchon - Recipe 6: Pastry Cream

I need Pastry Cream for two upcoming recipes; Sticky Buns and Cream Puffs so I made a batch big enough for both recipes.  Since it keeps in the refrigerator for up to 4 days, I figured it was safe enough.  I just hope this stuff makes it through the next two recipes because I keep sticking a spoon in it and eating it (ok, fine, I don't always use a spoon).

Most of the ingredients are pretty basic, egg yolks, milk, sugar, vanilla beans and butter.  The new one for me was Custard Powder and, of course, I had to go to two stores to find it... sigh.  You can substitute flour for the custard powder but Thomas says the custard powder results in a richer pastry cream with a brighter color.  I don't know about the richness, but this stuff was bright freakin' yellow so he's got at least one thing right.

First you beat up the egg yolks and vanilla beans, then slowly add the sugar.  Then you beat the crap out of the yolk/sugar mixture until it thickens up and runs off the whisk in ribbons.  Then, slowly add in the milk while the mixer is running.

Then comes the scary part.  You cook it on the stove, whisking like your life depends on it until it thickens and turns a 1980's neon yellow.

I, unfortunately, could not take a photo of myself pushing the cooked cream through a strainer to make sure it's smooth and has no lumps in it.  I was too busy sweating because it was freakin' hard.  The recipe has you put the bowl you're straining it into over an ice bath so the cream can cool down before you whisk in the butter.  I think the mesh on my strainer was too fine because it took me so long to push the stuff through that the ice bath was superfluous.

Once you whisk in the butter, you put plastic wrap against the surface of the cream to keep a skin from forming and refrigerate overnight or for up to 4 days.

This stuff tastes pretty darn good, nice and rich and creamy.  I am, however, a little confused about how it will get used in the cream puffs.  When reading the description of this cream, Thomas indicates he often combines it with whipped cream to give it a lighter texture but I peeked at the cream puff recipe and that doesn't happen, it goes in straight.  I guess we'll see in a couple of days.

Julie