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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pastry Cream Recipe

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This recipe for Pastry Cream is from Charlotte's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup whole milk
1 cup heavy cream
½ cup sugar
⅛ teaspoon salt
6 large egg yolks
¼ cup cornstarch
1 teaspoon vanilla
1 each Vanilla Bean (scraped)
4 tablespoons butter


Chocolate Version:

½ cup cocoa
¼ cup sugar
¼ cornstarch
Directions:
Directions:


In a sauce pan combine milk, heavy cream, ¼ cup sugar, scraped vanilla bean, and salt. Cook over medium heat until mixture comes to a boil. Remove from the heat.

In a mixing bowl, whisk together corn starch and ¼ cup sugar until blended. Add the egg yolks and whisk until smooth.

Slowly pour 1 cup of hot cream mixture into the egg mixture while whisking constantly. This step tempers the egg yolks so they do not curdle.

Pour the tempered egg yolk mixture back into the sauce pan with the hot cream mixture and return to a medium heat.

Over medium heat continue to cook the pastry cream was while stirring constantly and bring to a light boil. The pastry cream will thicken while it is cooking.

Remove the pastry cream from the heat and beat the pastry cream until it cools slightly and then beat in the vanilla and butter. Continue beating until the pastry cream is cooled to room temperature.

Pour the pastry cream in a clean bowl and cover with plastic wrap, making sure the plastic wrap is press directly onto the surface of the pastry cream to prevent a skin from forming.

Refrigerate until completely chilled before using.

 

 

 

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