Pastry Cream - Base Formulas

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	Ingredient	Quantity
1.	Milk	6 ounces - (3/4 cup)
2.	Sugar	1-1/2 ounce - (1/4 cup)
3.	Egg	1
4.	Corn Starch	1/2 ounce - (2 Tablespoons)

Process	Instructions
1. Heat	Combine milk with approximately 1/2 the sugar. Heat stirring frequently until boiling.
2. Combine	Blend together the remaining sugar and cornstarch before adding the egg. Use a wire whip to beat smooth.
3. Add	While stirring egg/starch mixture slowly add about 1/4 of the boiling milk
4. Cook	Return the warmed egg/starch mixture back into the boiling milk. Stir constantly until it thickens.
5. Store	Place in a suitable container and cover the surface of the pastry cream with plastic wrap. Press the plastic wrap tightly onto the surface of the cooked pastry cream.
6. Before Use	When cold. Remove wrap, add flavoring as desired, and beat until very smooth and creamy.
Variations:	Vanilla - add Vanilla extract Chocolate - add melted Ganache Kirsch - add Kirsch brandy Praline - add Praline paste Lemon, Mint or Coffee - add extracts

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