Basic Pastry Cream Recipe - Cooking Index
Basic Pastry Cream Recipe - Cooking Index
| 2 cups | 474ml | Milk |
| 6 | Egg yolks | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 15g / 0.5oz | Cornstarch |
| 1/8 teaspoon | 0.6ml | Salt |
| 1 teaspoon | 5ml | Vanilla extract |
Warm milk in medium nonreactive saucepan until tiny bubbles appear. Meanwhile, whisk yolks and sugar in medium bowl until pale yellow. Add cornstarch and salt to yolks and whisk well.
Pour warmed milk into yolk mixture 1/2 cup at a time while continually stirring. Return mixture to saucepan and cook over medium heat, stirring constantly until mixture thickens.
Remove from heat and scrape into bowl. Whisk in vanilla, then cover with plastic wrap laid directly on surface and chill completely, about 1 hour. Whisk pastry cream until smooth before using.
Coconut Variation: Replace 1 cup milk with 1 cup canned coconut milk and omit vanilla.
This recipe yields 2 cups Pastry Cream, enough filling for 1 (9-inch) tart, 6 servings.
Each serving: 188 calories; 99 mg sodium; 279 mg cholesterol; 7 grams fat; 25 grams carbohydrates; 6 grams protein; 0.01 gram fiber.
Source:
The Los Angeles Times, 06-28-2000
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