Pastry Cream
Source of Recipe
from cooking .com
Recipe Introduction
French pastry chefs use this cream as a filling for
cakes and pastries, as a garnish and as an addition
to hot and cold desserts. Because this recipe calls
only for egg yolks, and no whites, it has an especially
rich texture. You can make this pastry cream up to
1 day in advance and store it, covered, in the
refrigerator.
List of Ingredients
Pastry Cream
4 egg yolks
1/2 cup sugar
1/3 cup plus 1 tablespoon all-purpose flour
2 cups milk
1/2 vanilla bean, split in half lengthwise
In a large bowl, combine the egg yolks and sugar and
whisk until thoroughly combined. Add the flour and
stir until smooth; set aside.
In a large saucepan over high heat, combine the milk
and the vanilla bean and bring to a boil. As soon as the
milk begins to boil, remove it from the heat. Remove
the vanilla bean and, using the tip of a small, sharp
knife, scrape the seeds directly into the milk. Discard
the bean.
Whisk half of the hot milk into the egg mixture. Return
the saucepan to high heat and, as soon as the mixture
comes to a boil, pour the contents of the bowl into the
saucepan, whisking constantly.
Using a wooden spoon, stir over high heat until the
mixture is smooth. Return to a boil and boil, stirring,
for 2 minutes longer.
Remove the pan from the heat and press a piece of
plastic wrap directly onto the surface of the hot cream
to prevent a skin from forming. Let cool completely
before using.
Makes 2 1/4 cups, serving size = 2 tablespoonsRecipe
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