by kirra » Thu Feb 14, 2008 6:01 pm
Pastry Cream:
1 cup milk
5 tablespoons sugar
3 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
Preparation:
Heat 3/4 cup of the milk and 2 tablespoons of the sugar in a saucepan over medium heat until small bubbles appear along the edge of the pan.
Meanwhile, whisk together the egg yolks and remaining sugar in a bowl. In a separate bowl, combine the remaining milk and cornstarch, then add to the egg yolks.
Pour the hot milk mixture into the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens. Whisk in the vanilla.
Pour through a strainer into a bowl. Let it cool to room temperature for the mousseline recipe, or you can cover with plastic wrap and store in the refrigerator for up to 4 days. Makes 1 cup
[b]Pastry Cream:[/b]
1 cup milk
5 tablespoons sugar
3 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
[b]Preparation:[/b]
Heat 3/4 cup of the milk and 2 tablespoons of the sugar in a saucepan over medium heat until small bubbles appear along the edge of the pan.
Meanwhile, whisk together the egg yolks and remaining sugar in a bowl. In a separate bowl, combine the remaining milk and cornstarch, then add to the egg yolks.
Pour the hot milk mixture into the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens. Whisk in the vanilla.
Pour through a strainer into a bowl. Let it cool to room temperature for the mousseline recipe, or you can cover with plastic wrap and store in the refrigerator for up to 4 days. Makes 1 cup