Pastry Cream Popular Recipes

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Pastry Cream

"This is a conventional pastry cream often utilized in bakeries and eating places. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream."

Ingredients :

  • 2 cups milk
  • 1/4 cup white sugar
  • 2 egg yolks
  • 1 egg
  • 1/four cup cornstarch
  • 1/3 cup white sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Instructions :

Prep : 15M Cook : 8M Ready in : 20M
  • In a heavy saucepan, stir collectively the milk and 1/four cup of sugar. Bring to a boil over medium warmness.
  • In a medium bowl, whisk collectively the egg yolks and egg. Stir collectively the remaining sugar and cornstarch; then stir them into the egg until easy. When the milk involves a boil, drizzle it into the bowl in a thin circulate whilst mixing so you do now not prepare dinner the eggs. Return the aggregate to the saucepan, and slowly convey to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
  • When the aggregate comes to a boil and thickens, eliminate from the warmth. Stir inside the butter and vanilla, mixing until the butter is completely blended in. Pour into a warmth-evidence container and area a piece of plastic wrap at once on the floor to save you a pores and skin from forming. Refrigerate until chilled earlier than using.

Notes :

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