How to make Pastry Cream, Super Easy

I love to make different kinds of pastry and I have been looking for an easy pastry cream. Some pastry creams are hard to make requiring the person to temperate the cream and constantly whisking the cream. I found this recipe and this is the easiest one I have tired. It only took me a hour and the cream thickened within 15 minutes. The cream only took about 2 hours to fully cool and it was ready to eat. I would highly recommend this recipe to anyone.

Pastry Cream:
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract

1 teaspoon Cognac

1 tablespoon unsalted butter
1 tablespoon heavy cream

In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.

With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle ; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve s into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

What the cream looked like before it was placed in the fridge. It makes approx 2 cups which is plently for a tart.

The tart once it was finished. Wow that cream was great .

Close up of the tart. So delish!!