Pastry Cream

Pastry Cream
Pastry Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbl (heaping) corn starch

  • 1/2

    cup Granulated sugar

  • 3

    egg yolks

  • 1

    cup milk

  • 1

    tsp vanilla

Directions

1. Bring the milk to a boil with the vanilla. Once the milk comes to a boil, remove it from the heat. 2. Mix the flour, sugar, and egg yolks in a heavy-bottomed pan with a wooden spoon until it is a thick paste. 3. Whisk in the scalded milk and vanilla, starting on high heat, and continue whisking while it boils for 2 minutes. Do Not let the eggs curdle. 4. Lightly sprinkle the surface of the warm pastry cream with sugar to prevent a hard skin from forming. Cover with parchment paper or wax paper and put it in the refrigerator. 5. When cool and ready to use, pass the pastry cream through a strainer. * Pastry Cream must come to a boil so that the corn starch is cooked; otherwise, the sauce will have a corn starch taste. ** You can add zest of orange or lemon in with the milk and vanilla for additional flavor. *** For a 10-inch tart, double the recipe.

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