Pastry Cream/Custard
Pastry Cream/Custard

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pastry cream/custard. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pastry Cream/Custard is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Pastry Cream/Custard is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook pastry cream/custard using 8 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Pastry Cream/Custard:
  1. Make ready 200 ml Milk
  2. Prepare 50 grams Granulated sugar
  3. Get 20 grams Cake flour
  4. Take 2 Egg yolks
  5. Make ready 5 cm Vanilla beans
  6. Make ready Crème Chantilly (whipped cream)
  7. Prepare 80 grams Heavy cream
  8. Take 10 grams Granulated sugar
Steps to make Pastry Cream/Custard:
  1. Warm up the milk in a pan until it's bubbling slightly. You can split a vanilla bean and put it in at this point.
  2. Put all the other ingredients in a bowl and mix. You don't have to sift the cake flour.
  3. Add the Step 2 mixture to the warm milk from Step 1 little by little while mixing. Strain it through a fine mesh sieve or a tea strainer, and return to the pan.
  4. Heat over medium. As you mx it it will gradually become thicker, so keep mixing so that lumps don't form.
  5. It's difficult to explain, but when it's thickening it will feel kind of heavy. If you keep mixing it.
  6. …the heavy clumps will become soft and creamy. This is the sign to take the pan off the heat.
  7. Transfer the sauce to a flat container or tray, and cover tightly with plastic wrap. Put in the freezer to cool down fast. (If you put it in the refrigerator, it will cool slowly, which may lead to bacteria growth.)
  8. Make the crème chantilly (whipped cream). Mix the ingredients together and whip until quite stiff.
  9. When the sauce from Step 7 has cooled down, pass through a sieve.
  10. Mix the Step 8 and 9 creams together with a rubber spatula. If you mix too much it will be come thick and gloopy, so stop when you can still see the whipped cream a little.
  11. Done.
  12. Use forCream Puffs (choux a la creme) - - https://cookpad.com/us/recipes/145183-crispy-cream-puff-pastry
  13. Use forEclairs.

So that is going to wrap it up for this special food pastry cream/custard recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!