Wednesday, June 20, 2012

Pastry Cream

                          Pastry cream for filling cakes, donuts etc..
2egg yolks
1 egg
1/4 cup cornstarch
1/4cup sugar
 2cups milk
1/4cup sugar
2Tbl. butter
1tsp. vanilla

In a large bowl, whisk the egg yolks and egg until well blended.
In a smaller bowl, whisk the cornstarch and sugar until well blended.
Add the cornstarch mix to the eggs and whisk until well blended.
In a heavy saucepan, whisk the milk and sugar. bring to a boil.
Pour the milk mixture (very slowly, in a thin stream, while whisking) into the egg mixture.
You have to pour it slowly so you don't curdle the eggs.
Pour it back into the pan and bring to a boil, while whisking constantly.
It will thicken immediately at the boiling point.
Pour into a bowl and cover with plastic wrap, so it wont form a skin.
Refrigerate until chilled.

No comments:

Post a Comment