Paczkis (Polish Mardi Gras donuts) (this one is unfilled)
Pastry Cream
Author: Leona Konkel
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk
  • 2 egg yolks (slightly beaten)
  • 2 tablespoons butter or margarine (softened)
  • 2 teaspoons vanilla
  1. Combine sugar, cornstarch, and salt in heavy saucepan. Whisk in milk. Stir constantly over medium heat until mixture thickens, cooking while bubbly for 1 minute. 
  2. Gradually stir half of the mixture into egg yolks to temper. Gradually add egg yolk mixture back to milk mixture in saucepan. Bring to bubbly simmer and cook, stirring constantly, for 1 minute. 

  3. Remove from heat and stir in butter and vanilla. Pour into bowl, cover with plastic wrap to prevent a skin from forming, and refrigerate at least 1 hour until cool.

Recipe Notes

This pastry cream recipe is adapted from the Betty Crocker Cookbook.