Cookie Bookie

Pastry Cream

3 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
1 tablespoon flour
4 large egg yolks
4 tablespoons cold butter
2 teaspoons vanilla extract

In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar and salt.  Bring to a simmer over medium heat, stirring to dissolve the sugar.

Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.

Whisk some of the hot milk mixture with the egg yolks to temper them. Pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.

Remove from the heat and strain through a fine strainer into a bowl. Stir in the butter and vanilla extract. Top cream with a piece of plastic wrap, making sure it touches the top of the pastry cream so it doesn't develop a skin, then refrigerate until cool.


**The boys like this with what they call "Strawberry Diamonds".  Cut puff pastry sheets into 4 squares and shape into diamonds.  Bake until golden brown and leave to cool.  Fill centers with pastry cream and top with sliced strawberries or a half a strawberry cut side down.  Sprinkle with powdered sugar and serve.  A favorite!