Vanilla Pastry Cream Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 5 large egg yolks, room temp.
3/4 cup sugar
3 tbl. cornstarch
1 1/2 cups scalded milk (heat to just below boiling)
1/2 tsp. pure vanilla extract
1 tsp. cognac, brandy or Grand Marnier
1 tbl. unsalted butter
1 tbl. heavy cream
|
|
Directions: |
Directions:Beat the egg yolks and sugar with an electric mixer at medium-high speed for several minutes until thick; reduce speed to low and add the cornstarch.
With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour mixture into a medium saucepan and cook over low heat, stirring constantly, until the mixture thickens, about 5 - 7 minutes. If it seems to curdle, grab a whisk and beat until smooth. Cook for 2 more minutes, stirring all the while, until it becomes thick like pudding. Stir in the butter, heavy cream, and whichever liquor you're using.
You can pour the custard through a sieve to get out any tiny lumps, but I don't always find that necessary.
Place custard in a glass bowl and put a piece of plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold. |
|
Personal
Notes: |
Personal
Notes: So versatile! Use this pastry cream to fill a gingersnap crust, then place strawberries on top and glaze with melted preserves of your choice for a beautiful strawberry tart. Stack it in-between layers of crepes to make a lovely crepe cake; you could alternate those layers with fruit, Nutella, Raspberry Coulis, Chocolate Pecan Icing, etc.......
Adapted from Ina Garten's Barefoot In Paris cookbook, one of my very favorites.
|
|
This recipe for Vanilla Pastry Cream is from