PASTRY CREAM RECIPE | ALLRECIPES
This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.
Provided by CHRISTINIBEANIE
Categories World Cuisine European French
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
- In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
- When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Nutrition Facts : Calories 151.3 calories, CarbohydrateContent 21.4 g, CholesterolContent 87 mg, FatContent 5.8 g, ProteinContent 3.5 g, SaturatedFatContent 3.2 g, SodiumContent 56.6 mg, SugarContent 17.6 g
NO-FUSS PASTRY CREAM RECIPE | MARTHA STEWART
Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Total Time 15 minutes
Prep Time 15 minutes
Yield Makes about 2 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
- Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.
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