Monday, October 25, 2010

Pastry cream

5 Egg yolk(room temp).
3/4 cup sugar.
3 tbs of corn starch.

1 1/2 cup of whole milk.
1 tsp of vanilla.

1 tbs of heavy cream.
1 tbs butter.

Heat 1 ½ cup whole milk in a heavy pan and bring to almost a boil. Keep the milk hot.
Combine 5 egg yolks and ¾ cups sugar into a bowl. Beat until creamy, for
about 4 minutes.
Add 3 TBS cornstarch and beat until well.

Slowly add  the hot milk and beat constantly.
put the beated  egg mixture into a pan and mix it on low heat and stirring constantly, bring to a boil.
 mix untill it comes to pudding consistency.
 Add 1 tsp vanilla.
 Add 1 TBS heavy cream and 1 TBS butter. Whisk until melted.
 Place cream in a bowl and cover directly with
plastic wrap. Refrigerate until cold.

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