Greek Custard Cream - (Thick Pastry Cream)

Step 1

In a cooking pot combine milk, sugar, and vanilla extract. Warm up the mixture over medium heat.

Step 2

In a small bowl whisk together the eggs with the cornstarch.

Step 3

Once the milk gets steamy hot (right before it starts boiling) remove from heat, and using a ladle start pouring it SLOWLY into the egg mixture while whisking the eggs constantly.

Step 4

Once you have transferred half of the milk into the eggs, pour the mixture back in the pot.

Step 5

Whisk constantly over medium heat until the cream starts to thicken.

Step 6

OPTIONAL: At this point, you may add the butter or any other flavoring you like.

Step 7

Remove from heat and serve in small bowls. Or let it reach room temperature before refrigerating and using it as a dessert filling.