Directions: |
Directions:Notice that there are spaces between ingredient groups above. It will be easier to make the pastry cream if you measure out all ingredients above into small dishes and keep groups of things together, so you don't mix them up or use them out of order.
1. Put the milk and whipping cream in a heavy pot and sprinkle 35 grams of sugar over the top. Do not stir the sugar in. Bring the milk/cream and sugar to a simmer, still without stirring. Once it is simmering, turn the burner off and move the pot off the burner but keep on the stove.
2. Combine the egg yolks and sugar in a medium bowl and whisk vigorously until they become light and fluffy.
3. Add the cornstarch to the egg yolk/sugar mixture and mix to thoroughly combine.
4. Take a soup ladle and slowly add a little of the hot milk/cream mixture to the egg/sugar cornstarch mixture. Whisk the hot liquid in a little at a time and then add a little more until you have about 1/3 of the milk mixture whisked in to the egg mixture. This will heat the eggs up slowly so that they don't curdle. Once you have tempered about 1/3 and the egg mixture is hot, pour the egg mixture into the pot of hot milk and whisk together.
5. Put the pot back on the stove and turn to medium heat. Switch to a wooden or plastic heat resistant spoon rather than a whisk and stir constantly until the mixture becomes thick and smooth. Make sure the liquid comes to a full simmer with lots of bubbling for a 2-3 minutes and keep stirring so that it doesn't burn. Reduce heat if necessary. Taste to ensure there is no cornstarch taste.
6. Transfer to a clean bowl and cover directly on the top with plastic wrap. Once it has cooled for a few minutes, add the vanilla and butter and stir in. Keep the plastic wrap covering the top, cool and refrigerate. |
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