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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, heat the Milk, Sugar, Vanilla and Salt to a gentle simmer, completely dissolving the Sugar. Stir frequently as Milk can easily scorch over high heat. | 2. While the Milk mixture comes to a simmer, whisk together the Egg Yolks and Cornstarch in a large bowl until smooth. | 3. Once the Milk mixture reaches temperature, slowly pour approximately half of it into the Egg mixture while whisking, tempering the Egg mixture. Return the saucepan to the stove and pour all of the tempered Egg mixture back into the saucepan. | 4. With the saucepan over medium heat, return the mixture to a gentle simmer while whisking actively. Once it is simmering, continue to cook the Pastry Cream for two minutes, whisking constantly. | 5. Chef's Note: It is important to monitor your heat. Boiling the Pastry Cream for a full two minutes in necessary to activate the starches, but you do not want to burn the mixture. | 6. After two minutes, remove the saucepan from the heat. To cool the Pastry Cream, prepare a sheet tray by fully wrapping it with plastic wrap. Pour the Pastry Cream in a thin layer over the prepared sheet tray. Place another piece of plastic wrap directly on the surface of the Pastry Cream to prevent a skin from forming. Once the Pastry Cream has cooled to room temperature, place it in the refrigerator. | 7. Storage: The Pastry Cream can be stored in the refrigerator for three to four days. It should not be frozen. Before using Pastry Cream that has been refrigerated, beat it with a paddle attachment for several minutes to make it smooth again. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
vanilla extract	1/2	tablespoon		18.72	0.8222	0.0039	0.0039
salt	1/2	teaspoon		-	-	-	-
cornstarch	1/2	cup		243.84	58.4128	0.1664	0.032
egg yolk	5			273.7	3.0515	13.481	22.559

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.