Pastry Cream

Pastry Cream
Photo by www.finecooking.com

Ingredients

  • ¼ cup cornstarch (spooned into a dry measure and leveled)
  • 2 large egg yolks
  • 3 Tbs. cold unsalted butter, cut into pieces
  • 2 tsp. pure vanilla extract
  • 2 large eggs
  • 2 cups whole milk
  • 1 Tbs. dark rum (such as Myers’s)
  • + 2 more ingredients
    • 2/3 cup granulated sugar
    • ¼ tsp. table salt

Heat the milk in a heavy 3-quart saucepan over medium heat until very hot. If a skin forms on the milk’s surface, remove it. Meanwhile, beat the eggs, egg yolks, and salt in a medium bowl with an electric hand mixer on medium-high speed until slightly thickened, about 3 minutes. With the mixer on...

View full recipe at Fine Cooking

Comments

Variations on Pastry Cream

  • Pastry Cream
    • 2/3 cup sugar
    • 6 large egg yolks
    • 1 vanilla bean
    • 1/3 cup cornstarch
    • 2 1/4 cups whole milk
  • Pastry Cream
    • 1 large egg
    • 1 cup 1% low-fat milk
    • 4 teaspoons cornstarch
    • 1/2 teaspoon vanilla extract
    • 3 tablespoons sugar
  • Pastry Cream
    • 1/2 teaspoon kosher salt
    • 1/4 cup (30 grams) cake flour
    • 1/2 cup (100 grams) sugar
    • 4 egg yolks
    • 1 1/4 cups (300 grams) milk
  • Pastry Cream
    • 2 tablespoons cornstarch
    • 1/4 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 1/4 cup sugar
    • 1 large egg
    • 1 cup 1% low-fat milk
  • Pastry Cream
    • 1/2 cup sugar
    • 1 1/2 cups rich milk
    • 8 egg yolks


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