Monday, August 15, 2011

Pastry Cream

2 cups of half and half
1|\2 cup sugar
pinch of salt
5 large egg yolks
3 tbs Cornstarch
4 tbs of unsalted butter
1 tsp vanilla extract
1\2 cup of whipped cream

Heat the half and half, vanilla extract, 6 tbs sugar and salt in a medium pot over medium heat until it starts to simmer.
In the meantime, whisk the egg yolks, in a medium bowl, with the remaining sugar and cornstarch for about a minute.
When the half and half mixture reaches a full simmer, pour have of if into the egg mixture bowl and whisking constantly.
Return the mixture to the pot and whisk the cream over medium heat. Let the cream thicken for about 1-2 minutes. Once the cream has thickened, turn of the heat and mix in the butter until melted.
Strain the cream through a sieve over a medium bowl. Cover the bowl in plastic wrap and press the wrap directly over cream so that a skin will not form.
                             Refrigerate until cold and set.
Once the cream is cold fold in the whipped cream. 
Use right away or refrigerate until ready to use.

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