Desserts
Pastry cream
I got the whisk and licked the excess. There was no need to be washed after that. I could not resist to this thick cream that was trapped between wires. And it wasn't even chocolate. Just a humble pastry cream. But I had to check if I've done it ok ... shouldn't I ? It's not my fault that I couldn't say if it was ok or not right away... lol .. I could even start to taste from the bowl.
You can tell that I was making pastry cream for a dessert. The pastry cream is used in many desserts .. is a more thick version of custard. It is easy to prepare, just needs some attention when we incorporate the egg mixture so as not to make an omelet instead of a cream. Do not forget to cover with the membrane when it is ready so that doesn't form a crust on top. You can have it in the fridge for up to two days before using it.
Good luck !
Ingredients :
- 300 ml milk (whole or 2%)
- 3 egg yolks
- 50 gr sugar
- 20 gr all purpose flour (sifted)
- 20 gr cornstarch (sifted)
- 1 tsp vanilla extract
Preparation :
- In a sauce pan put milk to thoroughly warm up till bubbles are formed at the sides of the pan.
- Meanwhile, in a heatproof bowl put egg yolks and sugar.
- Mix till well combined.
- Add sifted flour and cornstarch and mix till you get a smooth paste.
- Remove sauce pan from heat and add a spoonful of milk in the egg mixture stirring vigorously.
- Add slowly the rest of the milk and keep stirring rapidly.
- Return mixture to the sauce pan and back to the law heat.
- Stir continuously till the cream thickens.
- When ready, put in a clean bowl and add vanilla. Mix well.
- In case your cream gets curdles, use a strainer to pour cream through.
- Cover with membrane in order to prevent the forming of a crust. Let it cool at room temperature.
- When cooled, put in the fridge till needed.
- You should whisk it once more before use it so that is fluffy again.
Adapted recipe from Joy of Baking