Pairs well with Pastry Cream (Versatile Confectionery Cream)
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Pastry Cream (Versatile Confectionery Cream)
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A practical and versatile pastry cream recipe that can be used in cakes, pies, trifles, and various desserts. This version is simpler than the traditional French recipe and yields a smooth, creamy texture after chilling and whisking.
00:10:00 total
Serves 4
easy
Dessert Various
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Ingredients
- egg yolks - 4 (4 egg yolks)
- cornstarch - 22 g (22 grams)
- sugar - 100 g (100 grams)
- milk - 250 ml (250 milliliters)
- vanilla bean - 1/2 bean (half vanilla bean, seeds scraped; or vanilla essence as substitute)
Instructions
- Mix egg yolks and sugar: In a pan off the heat, place the egg yolks and sugar, and beat everything very well until combined.
- Add cornstarch: Add cornstarch to the egg yolk and sugar mixture and mix again until smooth.
- Add milk and vanilla: Add the milk and the seeds from the vanilla bean (or vanilla essence if no bean) to the mixture.
- Cook the mixture: Place the pan on medium heat and stir constantly until the mixture thickens and reaches the right consistency. Be careful not to let the yolks coagulate or curdle.
- Chill the pastry cream: Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until it sets to an almost gelatin-like texture.
- Whisk before use: Before using, whisk the chilled pastry cream until smooth and creamy.
