Elevate your desserts with this rich and velvety pastry cream, perfect for filling pastries, cakes, or enjoying on its own!
**Ingredients:**
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
**Directions:**
1. **Heat Milk and Cream:**
- In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until it just begins to simmer. Remove from heat.
2. **Mix Egg Yolks and Sugar:**
- In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is light and pale.
3. **Add Cornstarch:**
- Stir in the cornstarch into the egg yolk mixture, combining until smooth.
4. **Temper the Eggs:**
- Gradually add a small amount of the hot milk mixture into the egg yolks, whisking constantly to prevent curdling. Once combined, pour the egg mixture back into the saucepan with the remaining milk mixture.
5. **Cook the Mixture:**
- Return the saucepan to medium heat. Cook the mixture, whisking constantly, until it thickens and starts to bubble, about 3-5 minutes.
6. **Finish the Cream:**
- Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully incorporated and smooth.
7. **Cool:**
- Transfer the pastry cream to a bowl and cover the surface with plastic wrap, pressing it directly onto the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before using.
**Prep Time:** 10 minutes | **Cook Time:** 10 minutes | **Total Time:** 20 minutes (plus chilling time)
**Kcal:** Approximately 200 kcal per 1/4 cup | **Yield:** About 2 cups
Use this luxurious pastry cream to fill your favorite pastries or as a delightful addition to cakes and tarts!
0 commentaires:
Enregistrer un commentaire