Pastry Cream.docx

Pastry Cream 375ml 94g 2pcs 34g 57g 8 ml

milk sugar whole egg cornstarch unsalted butter vanilla extract

Method: 1. BEAT egg yolks in medium bowl or glass measure; gradually STIR IN milk until blended. 2. MIX sugar, cornstarch and salt in large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended. 3. COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute. REMOVE from heat immediately. 4. COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent a “skin” from forming. REFRIGERATE until thoroughly chilled, at least 1 hour.