Pastry Cream
Sweety Salado recipe - French
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups 480 ml whole milk
- ¼ cup 50 g white granulated sugar
- ¼ cup 30 g cornstarch
- 1/3 cup 66 g white granulated sugar
- Pinch salt
- 2 large egg yolks
- 1 large egg
- 2 tbsp 28 g unsalted butter
- 1 tsp vanilla extract
Instructions
- 1
Place milk and ¼ cup of sugar in a medium saucepan and bring to a slow simmer over medium heat. Do not let it boil.
- 2
In a small bowl mix the cornstarch, 1/3 cup of sugar and salt.
- 3
In a separate bowl beat the egg yolks and large egg. Add the cornstarch mixture and mix well.
- 4
Once the milk is hot enough, slowly start adding it to the egg mixture while you’re constantly whisking. This will prevent the eggs from cooking instantly.
- 5
Place this mixture back into the sauce pan and keep whisking until it starts to boil. Remove from the heat and add the butter and vanilla extract.
- 6
Pour it into a heat resistant container and place plastic wrap right on the surface of the pastry cream to prevent a “skin” from forming. Refrigerate it until it’s completely chilled before using. If for some reason you see lumps in the pastry cream, you can pass it through a strainer before storing in the fridge. This pastry cream will stay fresh for about 5 days refrigerated.