|Nutritional Guidelines (per serving)|
This easy pastry cream recipe can be used to fill Polish Kremówka Papieska, Polish karpatka, Serbian krempita, Hungarian indianer, napoleons, cream puffs, eclairs and other pastries calling for a custard filling.
In a medium saucepan, bring milk, sugar, vanilla, salt, cornstarch and egg yolks to a boil, stirring constantly with a wire whisk. Reduce heat slightly and continue to boil 1 minute, stirring constantly with a wooden spoon to get in the corners. Take the pan off the heat and plunge it into an ice-water bath or, if you have lumps, strain it through a sieve into a pan or heatproof bowl set in ice water.
If not using the pastry cream hot as in Polish Kremówka Papieska, place a sheet of plastic wrap on the surface of the pastry cream which is cooling in the ice-water bath, and top the plastic-wrapped surface with a layer of ice cubes. Leave the ice cubes in place until the cream cools. Cover and refrigerate for up to 3 days. Use as your recipe dictates.