Strawberry Pastry Cream
 
Makes about 3 cups
Ingredients
  • 2 cups (480 grams) half-and-half
  • ⅓ cup (67 grams) plus ¼ cup (50 grams) granulated sugar, divided
  • ⅛ teaspoon kosher salt
  • 5 large egg yolks (93 grams)
  • ⅓ cup (64 grams) cornstarch
  • ⅓ cup (107 grams) seedless strawberry jam
  • ¼ cup (57 grams) unsalted butter
  • 2 teaspoons (8 grams) vanilla extract
Instructions
  1. In a medium saucepan, bring half-and-half, ⅓ cup (67 grams) sugar, and salt to a simmer over medium heat, stirring occasionally.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup (50 grams) sugar for about 45 seconds. Slowly add half of hot milk mixture to egg mixture, whisking constantly. Add egg mixture to remaining hot milk mixture, whisking to combine. Reduce heat to medium; cook, whisking vigorously, until mixture is thickened, about 45 seconds. Remove from heat; let cool for 1 minute. Whisk in jam, butter, and vanilla.
  3. Transfer pastry cream to a bowl; cover with a piece of plastic wrap, pressing wrap directly onto surface of cream to prevent a skin from forming. Refrigerate until set, about 4 hours.
Recipe by Bake from Scratch at https://bakefromscratch.com/fraisier-layer-cake/