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Рецепт Pastry Cream Creme Patissiere
by Global Cookbook

Pastry Cream Creme Patissiere
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Ингредиенты

  • 2 c. Lowfat milk
  • 1/2 c. Granulated sugar
  • 4 lrg Egg yolks
  • 1/4 c. Cornstarch
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla

Инструкции

  1. Bring 1 1/2 c. of the lowfat milk and the granulates sugar to a boil in a saucepan. While the lowfat milk is heating, in a separate bowl, mix together the cornstarch and remaining 1/2 c. of lowfat milk. Add in the egg yolks, salt and vanilla. Stir till blended. When the lowfat milk is almost boiling, add in a few large spoons of warm lowfat milk to the egg yolk mix to "temper" it. Keeping the lowfat milk at a low boil on the stove, slowly add in the tempered yolk mix to the lowfat milk stirring constantly. The mix will begin to thicken as you are stirring. When entire yolk mix is incorporated into the boiling lowfat milk, and the mix is thick, remove from heat. Pour into bowl or possibly container to cold. Dot with a little butter while still warm to prevent a skin from forming. Chill till ready to use.