Coffee Pastry Cream

Instructions

1. 1

   In a medium saucepan, combine the whole milk and instant coffee. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

2. 2

   In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth and pale.

3. 3

   Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.

4. 4

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

5. 5

   Once thickened, remove the saucepan from the heat and continue to stir for another minute.

6. 6

   Pour the pastry cream into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

7. 7

   Allow the pastry cream to cool to room temperature, then refrigerate until fully chilled before using.