Silky Smooth Pastry Cream ( Coffee Flavoured )

This recipe is from my one of my favourite source, Martha Stewart.  I really don't need to change much about this recipe.  It is simple, with not much procedures!  15 mins is all you need.  Pipe it in Choux pastry, cream puff or even a plain croissant will give you that much need boost for the morning.  You can replace the espresso with milk for a classic pastry cream.  Enjoy


1/2 cup of sugar

1/4 cup of cornstarch

1/8 teaspoon of salt

1 1/2 cups whole milk

1/2 cup brewed espresso ( or milk if you want classic flavour)

4 large egg yolks

2 tablespoon of butter

1 teaspoon of vanilla


Whisk sugar with cornstarch in a medium sauce pan. 

In a medium bowl mix together milk, egg yolks and coffee.

Add wet ingredients into the sugar mixture, turn on the heat to medium.

Add butter and salt and whisk constantly.

Mixture will thickened when it comes to a boil.  

Remove from heat and put in an air tight container.

Let cool for 2 hours before filling into pastries.