pastry cream secret

Preparation Time:

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Chilling Time: 2 hours
• Total Time: 2 hours 25 minutes

Intensity:

• Difficulty Level: Medium

Ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons unsalted butter

Instructions:

1. Heat Milk:
   • In a medium saucepan, combine the milk, half of the sugar, and the vanilla bean seeds and pod (or vanilla extract). Heat over medium heat until the mixture is hot but not boiling.
2. Whisk Egg Yolks:
   • In a medium bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and pale in color.
3. Temper Eggs:
   • Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Cook Mixture:
   • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
5. Add Butter:
   • Remove from heat and whisk in the butter until smooth.
6. Strain and Cool:
   • Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
7. Serve:
   • Use the chilled pastry cream as a filling for tarts, eclairs, cream puffs, or any other pastry you desire.

Nutrition Information (per serving, assuming 8 servings):

• Calories: 170 kcal
• Carbohydrates: 21g
• Protein: 4g
• Fat: 8g
• Fiber: 0g
• Sugar: 18g
• Sodium: 35mg

Enjoy your rich and creamy Pastry Cream Secret!