Pastry Cream/Custard
Pastry Cream/Custard

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pastry cream/custard. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Pastry Cream/Custard is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Pastry Cream/Custard is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Make ready 50 grams Granulated sugar
  3. Make ready 20 grams Cake flour
  4. Get 2 Egg yolks
  5. Make ready 5 cm Vanilla beans
  6. Get Crème Chantilly (whipped cream)
  7. Take 80 grams Heavy cream
  8. Get 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’s going to wrap this up for this exceptional food pastry cream/custard recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!