Pastry cream is also known as Custard cream or creme patisserie, in French.   I use this cream in fillings for birthday cakes, for creamy desserts or for making ice creams.  Usually the cream is made with a lot of egg yolks and if you have no problem with that you can use the amount of eggs mentioned in the recipe.Personally I only use two – three egg yolks.

If you want to make a dark cream, you can add either chocolate which you will add in the cream as soon as it sets and keep mixing until it melts or add 2 – 3 tablespoons of cocoa powder, together with the flour and corn flour.

 

Basic Pastry Cream

Preparation time: 10 minutes

Cooking time: about10 minutes

Yields: 1 1/2 litres cream

Ingredients:

  • 6 cups of fresh milk (about 1 1/2 litres)
  • 6 heaped tablespoons of flour and corn flour (you can adjust the dose according to your taste using following combinations or vice versa :

-  3 tablespoons flour -3 tablespoons corn flour (cornstarch) or

-  4 tablespoons of flour -2 tablespoons of corn flour , or the opposite

-  5 tablespoons of flour – 1 tablespoon of corn flour or the opposite or

- 6 tablespoons of corn flour (cornstarch)

  • 8 heaped tablespoons of sugar
  • 1/3 tsp salt
  • 1 teaspoon vanilla essence
  • 6 egg yolks (I use 2 – 3)
  • 1 tsp unsalted butter (optional)

Note:  1 heaped tbsp flour = 25 grams and 1 heaped tbsp corn flour = 20 grams.  I heaped tbsp sugar = 25 grams  This weight is according to my measurements.

Directions:

Heat milk reserving about half a cup cold milk to add to mixture. 

Separate egg yolks.

In another pot add the flour and corn flour (starch) mixture, the egg yolks, sugar, vanilla and the cold milk and stir well with a balloon whisk.

When the milk is hot pour to mixture stirring continuously.   Put on the heat and mix constantly until cream sets.
Add butter and stir.
Note:  If the cream is too thick, you can add a little bit more milk and mix until it comes to the right consistency.  If it is too runny, dissolve 1 tbsp corn flour with some milk (about 1/8th cup and add to the mixture.  Mix on the heat until it sets.

Kopiaste and Kali Orexi,

Print Friendly
Share

Tags: , , , ,

Σχολιάστε

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.