How to Make Pastry Cream (Video), and a Giveaway
The recipe How to Make Pastry Cream (Video), and a Giveaway can be made in approximately 45 minutes. This recipe serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 182 calories, 5g of protein, and 7g of fat per serving. For 42 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Baking A Moment requires cornstarch, milk, granulated sugar, and kosher salt. It works well as a very budget friendly side dish. 12210 people have made this recipe and would make it again. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is rather bad. Cheesy Make Ahead Mashed Potatoes + VIDEO & GIVEAWAY, Chocolate Sour Cream Sugar Cookies + VIDEO (+ GIVEAWAY!), and Puff Pastry Bacon Pinwheels with Cheddar + VIDEO are very similar to this recipe.
Servings: 6
Ingredients:
1/4 cup cornstarch
6 egg yolks
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 1/2 cups milk (dairy, nut, soy, or coconut milk)
1 teaspoon vanilla extract
Equipment:
whisk
bowl
pot
sieve
plastic wrap
ladle
Cooking instruction summary:
Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. Cook the pastry cream, whisking, until thickened.Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve. Press a layer of plastic wrap directly onto the surface, and refrigerate.
Step by step:
1. Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
2. Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
3. Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. Cook the pastry cream, whisking, until thickened.Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve. Press a layer of plastic wrap directly onto the surface, and refrigerate.
Nutrition Information:
covered percent of daily need
