Pastry Cream

Pastry Cream ...

Ingredients:

For the pastry cream:


2 cups half-and-half


1/2 cup sugar


Pinch salt


5 large egg yolks


3 tbsp. cornstarch


4 tbsp. cold unsalted butter, cut into 4 pieces


1 1/2 tsp. vanilla extract

Method of Preperation:




To make the pastry cream,

Step #1 heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.  

Step #2 Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  

Step #3 Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

Step #4 When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  

Step #5 Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.  

Step #6 Off the heat, whisk in the butter and vanilla.  

Step #7 Strain the pastry cream through a  fine mesh sieve set over a medium bowl.  

Step #8 Press plastic wrap directly on the surface to prevent a skin from forming.

 Step #9 Refrigerate until cold and set, at least 3 hours.

-WOOT WOOT-

This will be great for tarts!

The Traveling Chef Shoes