Perfect Pastry Cream - Bestrecipe005

Perfect Pastry Cream – Bestrecipe005

  • 2 cups whole milk
  • ¼ cup + ⅓ cup granulated sugar divided
  • 1 whole egg
  • 2 egg yolks
  • ¼ cup cornstarch
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

  1. In a large sauce pan, stir together milk and ¼ cup sugar.
    Bring to a simmer over medium heat. In a separate mixing bowl, whisk together
    egg, egg yolks, cornstarch, and ⅓ cup sugar.
  2. Once the milk has reached a simmer, work quickly and
    carefully pour half of the hot milk in a steady stream into the egg mixture,
    whisking constantly to avoid curdling or cooking the eggs. Immediately pour the
    egg mixture back into the saucepan, whisking constantly. Return to a medium
    heat and whisk constantly until mixture thickens.
  3. Remove from heat once thickened and stir in butter and
    vanilla until melted. Pour into a clean mixing bowl and cover with plastic
    wrap, letting the plastic wrap touch the top of the pastry cream to avoid the
    creation of any film on top.
  4. Cool completely in the refrigerator for at least 4 hours
    before using.

This Recipe adapted from >>>> Click Here

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