Pastry Cream/Custard
Pastry Cream/Custard

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, pastry cream/custard. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Custard is a variety of culinary preparations, based on cooked mixture of milk (cream) and egg yolk. Some other pastry cream variations I've shared with you are: Bavarian Cream and Lightened Up Pastry Cream. Most popular custards are used as desserts or dessert sauces and include sugar and vanilla. This is a basic pastry cream recipe.

Pastry Cream/Custard is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Pastry Cream/Custard is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pastry cream/custard using 8 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Pastry Cream/Custard:
  1. Prepare 200 ml Milk
  2. Make ready 50 grams Granulated sugar
  3. Prepare 20 grams Cake flour
  4. Get 2 Egg yolks
  5. Prepare 5 cm Vanilla beans
  6. Take Crème Chantilly (whipped cream)
  7. Get 80 grams Heavy cream
  8. Take 10 grams Granulated sugar

In a bowl, mix the milk, heavy cream, the beaten egg yolks and the vanilla. In a pot, add all the dry ingredients and mix well. Put the pot on the stove at medium heath and add the milk mixture. With a wooden spoon start mixing continuously.

Steps to make Pastry Cream/Custard:
  1. Warm up the milk in a pan until it's bubbling slightly. You can split a vanilla bean and put it in at this point.
  2. Put all the other ingredients in a bowl and mix. You don't have to sift the cake flour.
  3. Add the Step 2 mixture to the warm milk from Step 1 little by little while mixing. Strain it through a fine mesh sieve or a tea strainer, and return to the pan.
  4. Heat over medium. As you mx it it will gradually become thicker, so keep mixing so that lumps don't form.
  5. It's difficult to explain, but when it's thickening it will feel kind of heavy. If you keep mixing it.
  6. …the heavy clumps will become soft and creamy. This is the sign to take the pan off the heat.
  7. Transfer the sauce to a flat container or tray, and cover tightly with plastic wrap. Put in the freezer to cool down fast. (If you put it in the refrigerator, it will cool slowly, which may lead to bacteria growth.)
  8. Make the crème chantilly (whipped cream). Mix the ingredients together and whip until quite stiff.
  9. When the sauce from Step 7 has cooled down, pass through a sieve.
  10. Mix the Step 8 and 9 creams together with a rubber spatula. If you mix too much it will be come thick and gloopy, so stop when you can still see the whipped cream a little.
  11. Done.
  12. Use forCream Puffs (choux a la creme) https://cookpad.com/us/recipes/145183-crispy-cream-puff-pastry (see recipe)
  13. Use forEclairs.
  14. Ready to serve and ENJOY!

Put the pot on the stove at medium heath and add the milk mixture. With a wooden spoon start mixing continuously. Add the lemon peel and continue to stir non-stop. Custard Cream (pastry cream) is commonly used as a filling for western sweets like cream puffs and éclairs, but don't forget that we can use it for Japanese sweets too! Aside from the good old red bean paste in typical Japanese sweets such as Dorayaki , Taiyaki , and Imagawayaki , custard cream is just as decadent as the original favorite.

So that is going to wrap this up with this exceptional food pastry cream/custard recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!