PASTRY CREAM
Steps:
- Simmer milk and flavorings Bring milk, 1/4 cup sugar, vanilla seeds, and salt to a simmer in a saucepan over medium heat, whisking to disperse seeds.
- Temper eggs Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot-milk mixture into yolk mixture, whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan, and heat over medium-high, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, about 2 minutes. Stir in butter and vanilla.
- Chill Remove from heat and pour mixture into a bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (or up to 2 days).
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Gedab Tube
t12@aol.comI would not recommend this recipe to anyone. It was a waste of time and ingredients.
Rustam44gbuyt Ghafariuu6
rustam44gbuyt_g@aol.comThis recipe is not for beginners. I had a lot of trouble getting the pastry cream to turn out right.
Muhammad Shabeeh
muhammad10@hotmail.co.ukThis recipe was a disaster! The pastry cream never thickened and I had to throw it out.
Nuugwanga Loini
lnuugwanga@yahoo.comI had some trouble getting the pastry cream to thicken, but it eventually came together. The flavor was good, but not amazing.
Guy
guy@yahoo.comThe pastry cream was a bit too thick for my liking, but the flavor was good.
Vincent Ayala
ayala-v@hotmail.comThis recipe is a keeper! I'll definitely be making this pastry cream again.
Samara Tuilewa
t6@gmail.comEasy to make and turned out great! I used it to fill a Napoleon cake and it was a huge hit.
Debora Toy
toy.d@yahoo.comThis pastry cream is delicious! The perfect filling for my chocolate éclairs.
Gulfam Haider
h-gulfam13@hotmail.comSo creamy and flavorful! I love that this recipe uses real vanilla beans.
Mzwandile Zazi
zazi-mzwandile18@gmail.comGreat recipe! I've made this pastry cream several times and it always turns out great. It's my go-to recipe for cream puffs.
shayne oliver
oliver.s5@yahoo.comEasy to follow recipe that yielded delicious results. The pastry cream was perfect for my fruit tart.
Kyle Wortham
w@gmail.comThis pastry cream recipe was a delight! It turned out smooth and creamy, with a rich vanilla flavor. I used it to fill éclairs and they were a hit!