Fresh Lemon Pastry Cream Recipe - Cooking Index
Fresh Lemon Pastry Cream Recipe - Cooking Index
| 5 | Egg yolks (large) | |
| 3/4 cup | 46g / 1.6oz | Cornstarch |
| 3 cups | 711ml | Heavy cream |
| 1/2 cup | 118ml | Fresh lemon juice |
| 1 1/2 cups | 297g / 10oz | Sugar |
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.
When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
This recipe yields about 3 1/2 cups.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B40 broadcast 05-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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