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samedi 1 juin 2024

The Secret to Perfect Pastry Cream




2 cups (480 ml) whole milk

1/2 cup (100 g) granulated sugar, divided

1 vanilla bean (or 1 tablespoon vanilla extract)

5 large egg yolks

1/4 cup (30 g) cornstarch

2 tablespoons (30 g) unsalted butter, cut into small pieces



Prepare the Milk Mixture:

In a medium saucepan, combine the whole milk with half of the granulated sugar (1/4 cup) and the

seeds from the vanilla bean. If using vanilla extract, add it later.

Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to

ensure the sugar dissolves.

Prepare the Egg Mixture:

In a separate bowl, whisk together the egg yolks, the remaining granulated sugar (1/4 cup), and the

cornstarch until the mixture is smooth and pale in color. This will take about 2-3 minutes.

Temper the Eggs:

Once the milk mixture is hot, slowly pour about 1/3 of it into the egg mixture, whisking constantly to

temper the eggs. This step prevents the eggs from curdling by gradually increasing their temperature.

Pour the tempered egg mixture back into the saucepan with the remaining hot milk, continuing to

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