Custard

Recipe: Pastry cream

Pastry cream recipe, one of the master pastry creams, it is involved in many desserts. Do not confuse custard and custard, both are egg-based, for custard we use the whole egg, while for custard we use only the egg yolk. Light pastry cream, use half of cornstarch and half of flour, you will obtain a much lighter cream.

Recipe ingredients

• Pastry cream recipe for 8 people:
• 50 cl of whole milk
• 4 egg yolks
• 40 g of flour
• 20 g of cornstarch
• 80 g of caster sugar
• 2 vanilla pods
• 1 pinch of salt

Instructions

1. Split the vanilla pods in half.
2. Scrape the vanilla flesh with a knife, then drop the flesh and pods into the milk.
3. Bring the milk to a boil in a heavy-based saucepan.
4. Remove from heat and let steep for 20 minutes, covering the pan.
5. Remove the vanilla pods and return the milk to temperature.
6. Blanch the yolks with the sugar to obtain a very white and foaming mixture.
7. Mix the flour and cornstarch.
8. Incorporate the flour into the whitened egg yolks.
9. Pour in half the boiling milk and vigorously mix the egg and milk flour.
10. Add the rest of the milk to the preparation and mix vigorously.
11. Cook the cream for two to three minutes so that it thickens, stirring constantly with a whisk.
12. Transfer at the end of cooking to a cold container to stop cooking.
13. Film your device so as not to get a crust, as soon as it is cold, place it in the refrigerator.

Preparation time: 15 minutes
Cooking time: 20 minute (s)
Number of people: 8
5 star rating: 1 review

What wine to drink with: Cidre brut

Split the pod Recover the flesh Infuse in milk Egg yolks Add sugar Bleached egg Hot milk Cook gently