Classic Pastry Cream
Classic Pastry Cream takes about 20 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 294 calories, 3g of protein, and 21g of fat per serving. This recipe serves 10. For 44 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of butter, cornstarch, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 2499 foodies and cooks. It is brought to you by Add A Pinch. Plenty of people really liked this side dish. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 10%. Similar recipes include Soufflé of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce, Classic Sweet Pastry, and Classic Cheesecake with Pastry Crust.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
2 tablespoons butter
¼ cup cornstarch
3 eggs
1 cup granulated sugar, divided
2 cups milk, half and half or heavy cream
1½ teaspoons vanilla extract
Equipment:
sauce pan
whisk
bowl
sieve
plastic wrap
Cooking instruction summary:
Whisk together milk and cup granulated sugar in a heavy saucepan over medium heat bringing to a simmer. Meanwhile, whisk together eggs, remaining sugar and cornstarch in a medium bowl and slowly drizzle the egg mixture in a very thin stream into the milk mixture, whisking continuously to prevent the eggs from curdling. Continue to whisk until the mixture thickens, then remove from the heat and stir in the butter and vanilla, stirring until the butter is completely dissolved and well combined.Pour the pastry cream through a wire mesh strainer into a heat-proof, airtight container. Top with a piece of plastic wrap, pressing it onto the top of the pastry cream and refrigerate overnight or up to a few days.
Step by step:
1. Whisk together milk and cup granulated sugar in a heavy saucepan over medium heat bringing to a simmer. Meanwhile, whisk together eggs, remaining sugar and cornstarch in a medium bowl and slowly drizzle the egg mixture in a very thin stream into the milk mixture, whisking continuously to prevent the eggs from curdling. Continue to whisk until the mixture thickens, then remove from the heat and stir in the butter and vanilla, stirring until the butter is completely dissolved and well combined.
2. Pour the pastry cream through a wire mesh strainer into a heat-proof, airtight container. Top with a piece of plastic wrap, pressing it onto the top of the pastry cream and refrigerate overnight or up to a few days.
Nutrition Information:
covered percent of daily need
