Pastry Cream (Crème Pâtissière)
This rich, creamy filling, while delicious as is, can also be flavored in an almost infinite number of ways to create the perfect complement to your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won't wait for you to find your strainer! This base recipe calls for 1/2 cup (99g) of sugar, which makes a filling that's just barely sweet. If you're planning to use it for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup (149g).