Pastry Cream
Pastry Cream, ingredients:
| Milk | 1 Pint |
| Vanilla Extract | 1/2 Tsp |
| Cornstarch | 4 Tbsp |
| Sugar | 4 oz |
| Salt | 1/4 Tsp |
| Eggs | 2 Each |
Pastry Cream Procedure:
1. Place the milk and vanilla in a heavy bottom saucepan, bring to a boil.
2. Keeping an eye on the milk, mix the cornstarch, sugar and salt in a bowl using a wisk, Gradually add the eggs, and mix until smooth.
3. Slowly add about 1/3rd of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.
4. Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Boil a few seconds longer to make sure the raw corn starch taste has disappeared. Remove the vanilla bean, rinse and save for another use, or add vanilla extract, if used.
5. Pour into a bowl and cover with a piece of baking paper. (will keep 4 days refrigerated)
6. Yield should be 1 pound 8 ounces.
Tips
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If the heat is too high or you are stirring too slow at the point when the pastry cream reaches a boil, it will lump. If this happens, pass it through a strainer immediately, before it cools. |
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To make a quick bavarian cream, whip 1.5 cups of heavy cream with 1/2 teaspoon of vanilla extract and fold into the pastry cream. The yield will increase to 3 pounds and 12 ounces. |
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