Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, 🍲vanilla custard or pastry cream🍲. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
🍲Vanilla Custard or Pastry Cream🍲 is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. 🍲Vanilla Custard or Pastry Cream🍲 is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook 🍲vanilla custard or pastry cream🍲 using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make 🍲Vanilla Custard or Pastry Cream🍲:
- Make ready 660 g (2 2/3 cup) Whole Milk
- Get 3 Eggs, whisked
- Make ready 180 g (3/4 cup) + 2 tbsp) Sugar
- Take 5 tbsp Cornstarch
- Prepare 2 tsp Vanilla extract
- Make ready Pinch salt
Instructions to make 🍲Vanilla Custard or Pastry Cream🍲:
- In a pan mix the cornstarch, sugar, milk and pinch of salt. - - Add the whisked eggs and turn on your stove. Your heat should be on low/medium. - - Whisk constantly until the mixture thickens.
- Once thickened remove from heat and stir in the vanilla extract. - - Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
- #Description: - - Pastry cream is classified as a filling. It has a smooth and creamy texture that is a staple in pastry kitchens. It is used to fill all sorts of cakes, tarts, cream puffs, eclairs, Napoleons, and other pastries. A pastry cream is similar to a custard in that it is cooked on the stove and must be stirred constantly to ensure that it does not curdle, resulting in small pieces of cooked egg in the cream.
- Once made, it is best to immediately cover the surface of the cream with plastic wrap as this will prevent a skin from forming on the top of the cream. If not using right away refrigerate until needed, up to 3 days. Before using, bring to room temperature and stir or whisk to get rid of any lumps that may have formed.
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