PASTRY CREAM
When adding your hot liquids to the bowl while whisking, it helps to stabilize your bowl by rolling a kitchen towel up into a log, wrapping it into a coil as wide as the bowl's base, then setting the bowl onto it to nest it in place.
Provided by Lou Jones
Categories Milk/Cream Egg Dessert Chill Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.
- Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.
- Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)
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Kumassah Saviour
[email protected]I'm not sure what I did wrong, but my pastry cream turned out grainy. I think I may have overcooked it.
Jamil ahmed Khaskheli
[email protected]This pastry cream is not what I expected. It's more like a pudding than a cream.
Mr Sonjip
[email protected]This pastry cream is a good starting point, but it needs some tweaking. I would add more sugar and vanilla extract to make it more flavorful.
Harrington Mushonga
[email protected]This pastry cream is just okay. It's not bad, but it's not great either. I probably won't make it again.
Cricket Fans Official
[email protected]I would not recommend this recipe to anyone. It's too complicated and the results are not worth it.
Blessing Rasebotsa
[email protected]This pastry cream is a waste of time and ingredients. It's not worth the effort.
SaVaGe_812_
[email protected]I've tried this recipe several times and I can never get the pastry cream to thicken. I'm starting to think that there's something wrong with the recipe.
HM Mahdi
[email protected]I followed the recipe exactly and the pastry cream turned out really runny. I'm not sure what went wrong.
Lonnie Mcwalters
[email protected]This pastry cream is a bit too sweet for my taste, but it's still pretty good. I think it would be better if it had a little less sugar.
Okeke Hilary
[email protected]I'm not a huge fan of pastry cream, but this recipe is really good. It's not too sweet and it has a really nice texture.
Nenes Teiks
[email protected]This pastry cream is a must-try for any baker. It's so easy to make and the results are always amazing.
New Parish
[email protected]I've made this pastry cream several times now and it's always a hit. It's so versatile and can be used in so many different desserts.
Kerri Roberts
[email protected]This pastry cream is the perfect balance of rich and creamy, with just the right amount of sweetness. It's perfect for filling pastries or eating on its own.
chloe flotman
[email protected]I was a little hesitant to try this pastry cream recipe because I'm not a very experienced baker. But I'm so glad I did! It was so easy to make and it turned out perfectly. I used it to fill a chocolate tart and it was a huge success.
Mohammodu Boture
[email protected]This pastry cream is a game-changer. It's so easy to make and it tastes like it came from a professional bakery. I've used it in everything from pies to tarts to cupcakes, and it's always a hit.
Hady Oss
[email protected]This pastry cream is to die for! It's so rich and creamy, and it has the perfect amount of sweetness. I used it to fill a vanilla cake and it was the best cake I've ever had.
sahad alom
[email protected]I'm not much of a baker, but this pastry cream recipe was so easy to follow that even I could make it. It turned out perfectly and I was so proud of myself. It was the perfect filling for my chocolate éclairs.
Ellie Atherton
[email protected]This pastry cream is amazing! I made it for a special occasion and it was a huge hit. Everyone loved it. It's so creamy and delicious, and it's perfect for filling pastries or eating on its own.
Connie Rodriguez
[email protected]I've tried many pastry cream recipes over the years, but this one is by far the best. It's so easy to make and the results are always perfect. The cream is smooth, rich, and flavorful, and it's perfect for filling pastries, cakes, and pies.
Laurie Marcelus
[email protected]This pastry cream recipe was a breeze to follow! The instructions were clear and concise, and I had no trouble finding the ingredients at my local grocery store. The cream turned out perfectly smooth and creamy, and it tasted absolutely delicious. I