Pastry Cream for Tartlets
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg yolks||2 , beaten (slightly)|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
In small saucepan, mix sugar, salt, and corn- starch.
Stir in milk.
Cook, stirring constantly, over medium heat, until mixture thickens and begins to boil; boil 1 minute.
Remove from heat.
Add a little hot mixture to egg yolks, mixing well.
Return to saucepan.
Cook, stirring constantly, until mixture is thick and bubbly.
Stir in extracts.
Let cool to room temperature— about 1 hour.
Makes about 1-1/4 cups.