THICK PASTRY CREAM
Provided by Arthur Schwartz
Categories Sauce Milk/Cream Egg Dessert Quick & Easy Vanilla Fall Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- 1. Set a clean, dry, nonreactive bowl and a sturdy rubber spatula near the stove. Put a large, fine strainer over a large bowlm ready to pour hot pastry cream through it.
- 2. In another bowl, mix the flour with 1 cup of the sugar. Whisk in the eggs until smooth. The mixture will be very thick.
- 3. In a 2 1/2- to 3-quart, heavy-bottomed saucepan, mix the milk, the remaining cup of sugar, and the salt. Scald over medium heat, stirring frequently so it doesn't scorch or form a skin. When the milk has a ring of small bubbles around the edge of the pan, remove it from the heat and, with a whisk, stir 1 cup of the milk, a little at a time, into the flour and egg mixture. Whisk in another cup of hot milk, then pour the now-tempered flour and egg mixture into the saucepan with the remaining milk, whisking constantly. Still whisking constantly, but slowly, over medium to medium-low heat, cook the mixture until it thickens, Pull it off the heat at the first sign of a boil - as soon as the first bubble breaks on the surface. This will take about 5 minutes.
- 4. Immediately pour the hot pastry cream through the strainer and into the bowl, using the spatula to remove it all from the pan and to push it through the sieve. Stir in the vanilla.
- 5. Cover the very surface of the cream with wax paper or plastic wrap to prevent a skin from forming. Refrigerate for at least several hours, or until chilled. Pastry cream can be kept refrigerated for several days, sometimes up to a week, depending on the efficiency of the refrigeration.
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Rehan Syed
[email protected]This is the worst pastry cream I've ever had. It's lumpy and tasteless.
First Black
[email protected]This pastry cream is delicious! I can't wait to use it in my next dessert.
Ranga Oad
[email protected]I'm not a big fan of pastry cream, but this one is actually pretty good.
Sanjay Chaudhary
[email protected]This pastry cream is a little too sweet for my taste, but it's still very good.
Shimul das Shimul
[email protected]I'm so glad I found this recipe! It's the best pastry cream I've ever made.
Karungi Recheal
[email protected]This pastry cream is the perfect filling for my cream puffs.
morice marwa
[email protected]I love how versatile this pastry cream is. I've used it to make everything from cakes to pies to éclairs.
Nancy Pulido
[email protected]This pastry cream is so easy to make and it's always a hit with my family and friends.
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[email protected]I'm a professional pastry chef and I can say that this is one of the best pastry cream recipes I've ever tried.
Ramesh Singh
[email protected]This pastry cream is amazing! I've never had anything like it before.
Mr kifoo Khan
[email protected]I'm not sure what I did wrong, but my pastry cream turned out lumpy. I think I overcooked it.
Carolyn Holmes
[email protected]This pastry cream is a bit too thick for my taste, but it's still very good. I'll try using less flour next time.
Q- Force
[email protected]I made this pastry cream for a party and it was a huge hit! Everyone loved it.
Dua dua
[email protected]This pastry cream is the best I've ever had! It's so smooth and creamy.
Raymond Khumalo
[email protected]I love this pastry cream! It's so versatile and can be used in so many different desserts. I've used it to fill cakes, éclairs, and even croissants.
Natia Tchkoidze
[email protected]This was my first time making pastry cream and it turned out great! I followed the recipe exactly and it was easy to make.
Saidul Alam
[email protected]This pastry cream is thick and delicious! I used it to fill éclairs and it was perfect.