Basic Pastry Cream #2 — This Might Be “The One”

The recipe Basic Pastry Cream #2 — This Might Be “The One” can be made in roughly 15 minutes. One portion of this dish contains around 17g of protein, 73g of fat, and a total of 1140 calories. This recipe serves 2 and costs $1.87 per serving. This recipe from Cookie Madness requires heavy cream, vanillan extract, flour, and granulated sugar. 41 person have tried and liked this recipe. It works well as a rather inexpensive main course. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 59%. If you like this recipe, you might also like recipes such as Basic Vanilla Pastry Cream, Puff Pastry Tarts (basic, Adaptable Recipe), and Soufflé of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the milk and half of the sugar in a medium saucepan (see note). Slowly bring to a gentle boil.While you’re waiting for the milk mixture to come to a boil, whisk the remaining 1/3 cup sugar into the egg yolks until thick and pale. Combine the flour and cornstarch in a small bowl, then whisk the combined flour and starch into the egg/sugar mixture.When the milk comes to a boil, whisk some (I used about a cup) of the hot milk into the egg mixture to temper and thin.Reduce the heat to medium or if using a large burner, medium low, and add the tempered egg yolks to the boiling milk, whisking constantly. The pastry cream will thicken almost immediately. Continue to cook and stir until 1 or 2 large bubbles break the surface (this might take a minute or two, but it helps kill the enzymes that cause thinning). Remove from the heat and whisk in the butter and vanilla.Transfer the pastry cream to a clean container. Press a piece of plastic wrap to the surface and chill until cold.If desired, you may lighten the texture of the pastry cream by folding in the whipped cream after the pastry cream if fully chilled. You may want to sweeten the cream with 2-3 tablespoons of powdered sugar and add a little more vanilla before folding it into the pastry cream because the cream itself is just the right level of sweetness and adding unsweetened cream will make it slightly less sweet.

 

Step by step:

1. Place the milk and half of the sugar in a medium saucepan (see note). Slowly bring to a gentle boil.While you’re waiting for the milk mixture to come to a boil, whisk the remaining 1/3 cup sugar into the egg yolks until thick and pale.

2. Combine the flour and cornstarch in a small bowl, then whisk the combined flour and starch into the egg/sugar mixture.When the milk comes to a boil, whisk some (I used about a cup) of the hot milk into the egg mixture to temper and thin.Reduce the heat to medium or if using a large burner, medium low, and add the tempered egg yolks to the boiling milk, whisking constantly. The pastry cream will thicken almost immediately. Continue to cook and stir until 1 or 2 large bubbles break the surface (this might take a minute or two, but it helps kill the enzymes that cause thinning).

3. Remove from the heat and whisk in the butter and vanilla.

4. Transfer the pastry cream to a clean container. Press a piece of plastic wrap to the surface and chill until cold.If desired, you may lighten the texture of the pastry cream by folding in the whipped cream after the pastry cream if fully chilled. You may want to sweeten the cream with 2-3 tablespoons of powdered sugar and add a little more vanilla before folding it into the pastry cream because the cream itself is just the right level of sweetness and adding unsweetened cream will make it slightly less sweet.

Nutrition Information:

covered percent of daily need