PASTRY CREAM
When adding your hot liquids to the bowl while whisking, it helps to stabilize your bowl by rolling a kitchen towel up into a log, wrapping it into a coil as wide as the bowl's base, then setting the bowl onto it to nest it in place.
Provided by Lou Jones
Categories Milk/Cream Egg Dessert Chill Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.
- Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.
- Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #desserts #puddings-and-mousses #dietary #low-sodium #low-in-something
You'll also love
Fatima Ameer
[email protected]This pastry cream was a waste of time and ingredients. It was bland and flavorless.
Free Fire Naim
[email protected]I followed the recipe exactly and my pastry cream turned out lumpy. I'm not sure what I did wrong.
Frayled Gerardo
[email protected]This pastry cream was a little too sweet for my taste, but I think it would be perfect for someone who likes their desserts on the sweeter side.
Farhan Wazir
[email protected]I think this pastry cream would be even better if you added a little bit of chocolate or fruit.
Ahmed Maareeye
[email protected]I would definitely recommend this pastry cream to anyone who loves baking. It's a classic recipe that's sure to impress.
Raja Idress
[email protected]This pastry cream is a bit time-consuming to make, but it's definitely worth it. The flavor is amazing!
My YouTub Bd
[email protected]I was really impressed with how well this pastry cream held up. I made it the day before I needed it and it was still perfect the next day.
Mekonnen Ibrahim
[email protected]This pastry cream is the perfect balance of sweetness and richness. It's not too heavy or too light.
Blendi B
[email protected]I love that this pastry cream can be used for so many different desserts. I've used it to fill éclairs, tarts, and even just as a topping for ice cream.
3sk Alizai
[email protected]This was my first time making pastry cream and it was so much easier than I thought it would be. The instructions were clear and easy to follow.
Vicky G. Rivera
[email protected]I've made this pastry cream several times and it always turns out perfectly. It's so easy to make and it's always a crowd-pleaser.
Suvash Yadav9076
[email protected]This pastry cream was a delight! It was rich, creamy, and had a wonderful vanilla flavor. I used it to fill éclairs and they were a hit with my family and friends.