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Recipe: Pastry Cream
by
Linda Percell
Calificación: 4.0
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.%3C/p%3E%3Cp%3EAdd%20the%20flour%20mixture%20to%20the%20egg%20yolk%20mixture%20and%20whisk%20until%20smooth,%20it%20will%20form%20a%20paste.%3C/p%3E%3Cp%3EIn%20a%20heavy%20bottom%20saucepan,%20add%20the%20milk,%20remaining%20sugar%20and%20vanilla%20bean.%3C/p%3E%3Cp%3EHeat%20to%20boiling,%20do%20not%20leave%20unattended.%3C/p%3E%3Cp%3ERemove%20from%20the%20heat%20and%20remove%20the%20vanilla%20bean.%20(you%20can%20slit%20the%20vanilla%20bean%20and%20scrap%20out%20the%20vanilla%20beans%20and%20add%20them%20to%20the%20milk%20if%20you%20want).%3C/p%3E%3Cp%3EUsing%20a%20ladle,%20add%20a%20small%20amount%20of%20hot%20milk%20mixture%20to%20the%20egg%20yolk%20mixture,%20whisking%20constantly.%20Add%20a%20bit%20more%20hot%20milk%20to%20the%20mixture.%20(You%20are%20tempering%20the%20egg%20yolk%20mixture%20so%20it%20won%E2%80%99t%20cook%20the%20eggs%20into%20a%20scramble%20when%20you%20add%20the%20rest%20into%20the%20pot).%3C/p%3E%3Cp%3EAdd%20the%20tempered%20egg%20yolk%20mixture%20to%20the%20saucepan,%20whisking%20constantly.%3C/p%3E%3Cp%3EReturn%20the%20saucepan%20to%20the%20heat%20and%20bring%20to%20a%20boil.%20Boil%20for%201%20minute,%20whisking%20constantly%20and%20vigorously.%3C/p%3E%3Cp%3EPastry%20cream%20will%20thicken%20quickly.%20Remove%20from%20the%20heat.%20If%20lumps%20occur,%20whisk%20vigorously%20to%20smooth%20out,%20if%20it%20still%20has%20lumps%20or%20is%20too%20thick,%20add%20a%20splash%20of%20milk%20and%20whisk%20vigorously.%3C/p%3E%3Cp%3EIf%20cooked%20egg%20pieces%20appear%20in%20your%20pastry%20cream,%20strain%20through%20a%20sieve.%3C/p%3E%3Cp%3EPour%20the%20pastry%20cream%20into%20a%20heat%20proof%20bowl.%3C/p%3E%3Cp%3ECover%20the%20surface%20with%20plastic%20wrap%20to%20prevent%20a%20skin%20from%20forming%20and%20allow%20to%20cool.%20Whisk%20again%20before%20using.%3C/p%3E){kind=link}