List of items needed to make a recipe.
480 ml of whole milk, which is equivalent to two cups.
Split the half cup (100 grams) of granulated sugar into two parts.
one whole vanilla bean, or one teaspoon of vanilla extract
Five large egg yolks
30 grams or a quarter cup of cornstarch.
Two tablespoons (30 grams) of finely chopped butter without salt.
The Secret to Making the Perfect Pastry Filling
The New York Times Cooking: How to Make the Best Pastry Cream
Instructions or rules.
Prepare the milk mixture.
Mix half of the sugar (1/4 cup) and all of the milk in a medium saucepan.
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Once you put the pot on medium heat, let the mixture simmer gently. Mix occasionally.
Ensure the sugar dissolves.
Prepare the beaten eggs.
Mix the egg yolks, 1/4 cup of sugar, and...
Mix cornstarch until the mixture is smooth and light in color. It will take two to three minutes.
Warm the eggs slowly.
When the milk mixture is heated, slowly pour about one-third of it into the egg mixture while whisking constantly.
Gently cook the eggs. During this phase, the temperature of the eggs is slowly increased to prevent them from curdling.
Put the egg mixture back into the pot with the hot milk and keep cooking.
Remember to always mix the ingredients.
Warm up the custard.
Put the mix back in the pot on medium heat, stirring constantly, until it thickens.
starts to bubble. It will take two to three minutes. Once it starts boiling, let it cook for an additional one or two minutes.
Cook for a few minutes until the cornstarch is heated.
Remove the pot from the stove and quickly mix in the butter and vanilla extract, if desired.
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To remove any clumps or pieces, pour the pastry cream through a fine sieve into a clean bowl.
boiled egg.
To prevent a skin from forming on the pastry cream, place a piece of plastic wrap directly on top.
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Allow the cream to cool down at room temperature before putting it in the fridge until it is very cold, for at least.
two hours.
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