Strawberries and Cream!

This post is more about the cream more than the strawberries. I wanted to perfect a pastry cream recipe for a cake I am imagining. I tried a few recipe and some were too eggy, while others were not thick enough. I am still working to perfect this for the cake but this is a tasty version I came up with. Here's what I did:

3 egg yolks

1/4 - 1/2 cup sugar - I used 1/4 coz not a big sweet fan and it was perfect. I wouldn't go more than half a cup. 

2 cup half and half, or heavy cream if you want river or half milk half cream for less richness

3 tbsp cornflour

1 vanilla bean

1 tsp vanilla extract 

2-3 tbsp butter

How to make: 

In a saucepan add cream, vanilla bean and some sugar and heat it until it's scalding but not boiling. 

While the cream is heating up, seperate te eggs and save whites for later. Beat the yokes with rest of the sugar and cornstarch until pale.

By this time the cream should be ready. Take it off the stove and remove vanilla bean. Add this to the egg yoke mixture in a slow stream at the side while beating the eggs vigorously. Don't dump it all in, in case the egg scrambles. Pour the pale yellow liquid back into then and cook on medium heat, until it thickens and stirring constantly. This is fairly quick. 

To store put cling wrap on top of the cream right away to prevent it from forming a crust on top. 

Chill in fridge and enjoy with some strawberries and Kahlua or Irish cream. Or as a cake filling!