Log in
Not too Fancy or too Difficult Pastry Cream
Ingredients
- 16 oz. milk
- 2 oz. sugar
- 1½ oz. egg yolks
- 2 oz. whole eggs
- 1.25 oz. cornstarch
- 2 oz. sugar
- 1 oz. butter
- ½ T. vanilla
Instructions
- Dissolve 2 oz. sugar in the milk and bring to just a boil.
- Beat the egg yolks and whole eggs together in a bowl.
- Sift the cornstarch and 2 oz. sugar into the eggs and whip until perfectly smooth.
- Temper the eggs into the milk, return to the heat and bring to a boil, stirring constantly.
- Mixture should come to a boil and then make a “glug, glug” sound.
- Remove from heat and stir in butter and vanilla.
- Pour into shallow pan and cover with plastic film so the plastic makes contact with the surface of the pastry cream to prevent a crust from forming.
- Cool and chill as quickly as possible.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/