This is thick and rich filling is sweet and tart with a punch of vanilla!
What you need......
1 cup (8 oz, 250 ml) whole milk
2 tablespoons (15 g) corn starch
1 lbs. (452 g) cream cheese
1 1/2 cups (350 g) granulated sugar
8 egg yolks (150 g)
2 teaspoons vanilla
How to make this.....
1. In a cold saucepan, whisk cornstarch, milk and vanilla until the cornstarch is broken up and there are no lumps. 2. Heat on medium-high, stirring, for 2 to 3 minutes until the mixture thickens. 3. Add the cream cheese and sugar, and heat until the cream cheese is melted and sugar is dissolved. 4. In a separate bowl, whisk the egg yolks. Temper the yolks by adding a small amount of the hot liquid and whisking until incorporated. 5. Add the yolks to the pan and cook on low, stirring constantly, for 10 to 12 minutes until the curd is thick. Strain and transfer the finished pastry cream into a bowl or sheet pan and cool at room temp or in the cooler.
