Place the milk in a heavy-bottomed saucepan.
Bring to a boil.
Temper a little milk into the eggs, and then add them to the rest of the milk.
Similar to custard.
Pastry cream can be used to fill eclairs, cream puffs, pies, and tarts, among other things.
Can be mixed with whipped cream to lighten the texture.
1 pound 8 ounces
Friday, December 4, 2009 - 11:23pm