* Exported from MasterCook *
Vanilla Pastry Cream
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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3 tablespoons cornstarch
1/2 cup sugar
1 large egg
3 large egg yolks
2 cups milk
2 tablespoons unsalted butter
1 pinch salt
1/2 vanilla bean -- scraped, or 1 teaspoon pure vanilla extract
Whisk together the cornstarch and 1/4 cup of the sugar. Add egg and egg yolks and mix into a smooth paste, set aside.
Bring the milk, remaining 1/4 cup of sugar, butter, salt, and vanilla bean to a gentle boil in a medium-large saucepan.
Slowly, and in small amounts, whisk the hot milk mixture into the egg mixture. Once the egg mixture is warm to the touch, pour it back into the pot.
Return the custard to the stovetop and bring to a boil over medium heat, whisking continuously for 3 minutes, until thick and glossy. In order to properly cook the cornstarch in the custard you need to cook the pastry cream for the full 3 minutes.
Transfer to a shallow container and cover with plastic-wrap, placed directly on the surface of the pastry cream.
Chill in the refrigerator for at least 30 minutes. The pastry cream can be stored for up to 5 days.
Makes 2 cups pastry cream. This recipe is easily doubled or halved.
AuthorNote: This rich vanilla custard is wonderful spread thin and topped with any seasonal fruit for a breakfast or dessert pizza. It is even more indulgent layered with chocolate.
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 154 Calories; 7g Fat (43.1% calories from fat); 4g Protein; 18g Carbohydrate; trace Dietary Fiber; 122mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
