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Pastry Cream

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Pastry Cream 0 Picture

Ingredients

  • 1 Tbl (heaping) corn starch
  • 1/2 cup Granulated sugar
  • 3 egg yolks
  • 1 cup milk
  • 1 tsp vanilla

Details

Preparation

Step 1

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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