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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Makes 2 1/4 cups
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| French pastry chefs use this cream as a filling for cakes and pastries, as a garnish and as an addition to hot and cold desserts. Because this recipe calls only for egg yolks, and no whites, it has an especially rich texture. You can make this pastry cream up to 1 day in advance and store it, covered, in the refrigerator. |
RECIPE INGREDIENTS
| 4 egg yolks |
| 1/2 cup sugar |
| 1/3 cup plus 1 tablespoon all-purpose flour |
| 2 cups milk |
| 1/2 vanilla bean, split in half lengthwise |
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DIRECTIONS
In a large bowl, combine the egg yolks and sugar and whisk until thoroughly combined. Add the flour and stir until smooth; set aside.
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In a large saucepan over high heat, combine the milk and the vanilla bean and bring to a boil. As soon as the milk begins to boil, remove it from the heat. Remove the vanilla bean and, using the tip of a small, sharp knife, scrape the seeds directly into the milk. Discard the bean.
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Whisk half of the hot milk into the egg mixture. Return the saucepan to high heat and, as soon as the mixture comes to a boil, pour the contents of the bowl into the saucepan, whisking constantly.
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Using a wooden spoon, stir over high heat until the mixture is smooth. Return to a boil and boil, stirring, for 2 minutes longer.
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Remove the pan from the heat and press a piece of plastic wrap directly onto the surface of the hot cream to prevent a skin from forming. Let cool completely before using.
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Serving Size = 2 tablespoons
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 2 1/4 cups
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