Pastry cream recipe

Pastry cream is soooo good, light, and a very sohisticated filling. It's a go to for many many recipes such has, fruit tarts, charlotte cakes, add mascarpone and make tiramisu cake and lets not forget pastry puffs, croquembouche. Many recipes ask for egg whites and we have the reflex of throwing away the egg yolks because we don't know what to do with them. Well, I have news for you try this recipe and you will not regret it.

Hope you enjoy.

Ingredients:
2 cups milk
1/4 cup heavy cream
1/2 tsp vanilla extract 
4 egg yolks
3/4 cup granulated sugar
2 tbsp all purpose flour
1/4 cup cornstarch
Step 1
Pastry cream

  Bring to a boil milk, cream and vanilla extract.
Step 2
In a separate bowl, whisk together egg yolks and sugar until it becomes light yellow. 
 Step 3 
 Add your flour and cornstarch. Whisk until well combined.
Step 4
Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
Step 5

Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding)
Step 6  

Transfert your mixture into a medium size bowl. Cover with plastic wrap and chill for at least 2 hours before using in the refrigerator.

Pastry cream recipe
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Pastry cream recipe

Author: Liliana da Silva

Ingredients

  • 2 cups milk
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1/4 cup cornstarch

Instructions

  1. Bring to a boil milk, cream and vanilla extract.
  2. In a separate bowl, whisk together egg yolks and sugar until it becomes light yellow.
  3. Add your flour and cornstarch. Whisk until well combined.
  4. Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
  5. Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding)
  6. Transfert your mixture into a medium size bowl. Cover with plastic wrap and chill for at least 2 hours before using in the refrigerator.
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