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Creme Patissier (Pastry Cream) Recipe

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This recipe for Creme Patissier (Pastry Cream), by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anjuli Thordsen
Added: Wednesday, August 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups milk or half & half
1 vanilla bean, split and scraped or 1 tsp vanilla
4 Tblsp cornstarch
1/2 cup granulated sugar
pinch salt
2 eggs

Directions:
Directions:
Heat milk and vanilla or vanilla bean. Meanwhile, mix cornstarch, salt, and sugar together in mixer using whisk attachment. Add eggs and whisk until smooth and lump free. When milk is heated, temper a ladleful into the egg mixture. Whisk well. With remaining milk over medium heat, whisk tempered eggs back into the hot milk. Cook until thickened, stirring constantly. Pour the pastry cream into a bowl and allow to cool at room temperature, whisking occasionally to release heat. Cover with a piece of parchment paper, and when completely cool, cover with plastic wrap and store in the refrigerator for up to 4 days. Use to fill tart shells, eclairs, cream puffs, etc.

Personal Notes:
Personal Notes:
Anjuli made this recipe at summer camp. It was one of her favorites!

 

 

 

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