Peanut Butter Pastry Cream

This recipe came originally from the King Arthur Flour website. All credits and such like go to them.

Step 1:

 In a saucepan, combine 1/4 cup sugar, 1 1/4 cups milk, and 1/8 tsp salt.

Bring to a simmer over medium heat to dissolve the sugar.

Step 2:

 Whisk together 2 Tbsp cornstarch, 1 1/2 tsp flour, 2 egg yolks, and 1/4 cup milk.

Ensure no lumps remain: this is important!

Step 3:

Temper the eggs by very slowly adding most of the hot milk mixture to the egg mixture, whisking constantly.

Then, add the tempered eggs back to the remaining milk mixture and whisk to combine.

Step 4:

Bring to a boil, whisking constantly, until the custard thickens (yes, you are making a custard, congratulations). Remove from heat.

Step 5:

Whisk in 3/8 cup (3 oz) smooth peanut butter and 1 tsp vanilla extract.

Step 6:

Spread the custard in a metal container (I used a cake pan) and cover with a piece of plastic wrap pressed up right against the surface, to prevent a skin from forming. Refrigerate until cool.

I have made this part of the recipe up to a week in advance, just sitting in the fridge with the plastic right up against the surface. Just try not to break the custard once it cools, to stave off weeping as long as possible.

Peanut Butter Pastry Cream

1 1/2 cups milk, divided

1/4 cup sugar

1/8 tsp salt

2 Tbsp cornstarch

1 1/2 tsp flour

2 egg yolks

3/8 cup smooth peanut butter

1 tsp vanilla extract

In a medium saucepan, combine 1 1/4 cups milk, sugar, and salt over medium heat to dissolve the sugar. Whisk together the cornstarch, flour, egg yolks, and 1/4 cup milk, ensuring that there are no lumps. Temper the eggs with the hot milk mixture, then pour the tempered eggs back to the hot milk and bring to a boil. Cook until the mixture thickens. Remove from heat and stir in peanut butter and vanilla. Transfer to a metal container and press a piece of plastic wrap right up against the custard. Refrigerate until completely cool.