A Classic Vanilla Pastry Cream

_{Originally published at Outside Oslo. (Disclosure: Posts on this site may include Affiliate Links; click here to learn more.}

This recipe is great to have on hand for Scandinavian cakes such as Kvæfjordkake, as well as for a way to simply dress up some sun-ripened berries.

Adapted from my cookbook Modern Scandinavian Baking: A Cookbook of Sweet Treats and Savory Bakes

• 2 cups whole milk
• 3 eggs
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 tablespoon butter room temperature
• 1 teaspoon vanilla extract

• Prepare an ice bath in a large bowl–it should be big enough to hold the saucepan.
• Place the saucepan over medium heat and add the milk. Bring it to a simmer, then remove from the heat.
• In a bowl, beat the sugar and eggs until the sugar starts dissolving, then whik in the cornstach.
• Slowly pour a half cup of the warm milk into the bowl with the sugar and eggs, then gradually pour this back into the saucepan, whisking constantly–you're tempering the eggs here, so they won't ccurdle.
• Return the pan to medium heat and whisk until the custard thickens a bit.
• Set the pan into the icebath and add the butter. Stir or whisk until the butter melts and the pastry cream is smooth. Then stir in the vanilla.
• Cover with a sheet of plastic wrap and chill until cool, then it's ready to use.

Makes 2 cups.

Find even more sweet and savory treats in my cookbook Modern Scandinavian Baking: A Cookbook of Sweet Treats and Savory Bakes!