While Gluten Free Pastry Cream Using Egg Yolks is richer and smoother, this gluten free pastry cream using whole eggs is much thicker. It tastes much like vanilla pudding, but without that flour texture. Use as a filling or to make German Buttercream.
Gluten Free Pastry Cream Whole Eggs
- 1 cup whole milk divided
- 5 tablespoons granulated sugar divided
- 1 dash salt
- 2 large eggs
- 1 large egg yolk (mainly for color, but adds richness)
- 2 tablespoons cornstarch
- 1/2 tablespoon unsalted butter
- 3/4 teaspoon pure vanilla extract
Heat 2/3 cup milk + 3 tablespoons sugar in a saucepan until hot and steamy.
While the milk is heating, whisk together remaining 1/3 cup milk, eggs, cornstarch, and 2 tablespoons sugar.
Once the milk becomes hot, whisk into the egg mixture in a small, steady stream. (You want to gradually heat up the eggs. If you don't do this slowly, they will scramble.) Pour the mixture back into the saucepan and cook over medium-high heat, whisking constantly, until you notice it begins to thicken. Then, lower to medium and continue to stir and simmer until it becomes very thick and coats the back of a spoon.
Remove from heat and stir in the butter and vanilla.
Pour into a heat-proof bowl and cover with plastic wrap or wax paper directly on top of the cream. Refrigerate until chilled.