PASTRY CREAM
From choclytcandy 14 years agoIngredients
- Makes about 3 cups. shopping list
- Don't whisk the egg yolks and sugar together until the half-and-half is already heating. Straining the finished pastry cream through a fine-mesh sieve ensures a perfectly silky texture. shopping list
- INGREDIENTS shopping list
- 2 cups half-and-half shopping list
- 1/2 cups sugar (3 1/2 ounces) shopping list
- Pinch salt shopping list
- 5 egg yolks shopping list
- 3 tablespoons cornstarch shopping list
- 4 tablespoons cold unsalted butter , (1/2 stick), cut into 4 pieces shopping list
- 1 1/2 teaspoon vanilla extract shopping list
How to make it
- 1. Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.
- 2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
- 3. When the half-and-half mixture reaches a full simmer, gradually whisk the simmering half-and-half into the yolk mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine-mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.
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