Not too Fancy or too Difficult Pastry Cream

Not too Fancy or too Difficult Pastry Cream
  1. 16 oz. milk
  2. 2 oz. sugar
  3. 1½ oz. egg yolks
  4. 2 oz. whole eggs
  5. 1.25 oz. cornstarch
  6. 2 oz. sugar
  7. 1 oz. butter
  8. ½ T. vanilla
  1. Dissolve 2 oz. sugar in the milk and bring to just a boil.
  2. Beat the egg yolks and whole eggs together in a bowl.
  3. Sift the cornstarch and 2 oz. sugar into the eggs and whip until perfectly smooth.
  4. Temper the eggs into the milk, return to the heat and bring to a boil, stirring constantly.
  5. Mixture should come to a boil and then make a “glug, glug” sound.
  6. Remove from heat and stir in butter and vanilla.
  7. Pour into shallow pan and cover with plastic film so the plastic makes contact with the surface of the pastry cream to prevent a crust from forming.
  8. Cool and chill as quickly as possible.
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