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Рецепт PASTRY CREAM custard

Name: PASTRY CREAM custard
Cuisine: Italian
Ingredients: . > (American / Metric measures) <; . 2 large, whole eggs; . 1/2 cup (110g) granulated sugar*; . 1/2 cup (75g) unbleached All-purpose flour**; . pinch of sea salt; . 2 cups (500ml) milk*** (low fat+); . 1/2 tsp. (2.5ml) premium, Vanilla extract; .; .*Sweetness desired: If you’re not sure how sweet you want the cream...start with half the quantity mentioned and work your way up from there. Note: the quantity in this recipe is generally a good balance.; .**Starch for a GLUTEN-FREE version: use Cornstarch (corn flour), or Arrowroot. Note: less quantity is needed. Generally use half the amount instead.; .*** Regular cow’s milk can also be replaced successfully with: Almond milk, Goat milk or Rice milk without much altering of the initial intention of the cream.

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Italian 'Crema Pasticcera'...or as the French call ‘la Crème pâtissière’ The use of WHOLE eggs and starch is required in order to achieve a thicker cream.
NOTE: It’s always best to prepare this cream the day before. This version was initiated by my Mom and I’ve pushed the recipe a little further with time ;o)

For a dedicated post...refer to:
http://www.foodessa.com/2011/11/dessert-custard-cream-repertoire.html

Порций: 3 cups

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Ингредиенты

. > (American / Metric measures) <
. 2 large, whole eggs
. 1/2 cup (110g) granulated sugar*
. 1/2 cup (75g) unbleached All-purpose flour**
. pinch of sea salt
. 2 cups (500ml) milk*** (low fat+)
. 1/2 tsp. (2.5ml) premium, Vanilla extract
.
.*Sweetness desired: If youâre not sure how sweet you want the cream...start with half the quantity mentioned and work your way up from there. Note: the quantity in this recipe is generally a good balance.
.**Starch for a GLUTEN-FREE version: use Cornstarch (corn flour), or Arrowroot. Note: less quantity is needed. Generally use half the amount instead.
.*** Regular cowâs milk can also be replaced successfully with: Almond milk, Goat milk or Rice milk without much altering of the initial intention of the cream.

Инструкции

. In a small-medium saucepan, hand whisk the eggs, sugar, salt and flour all at once until a smooth paste has formed.
. Add just a little quantity of milk and whisk to soften the thick paste. Afterwards, continually whisk in the remaining milk until all is combined. Note: this is one of the better ways to avoid getting curdles in the egg mix. It will assure a smooth, lump-free cream every time. It also avoids having to later strain it.
. Over medium-high heat, start whisking the custard gently at first. Once a very low simmering boil appears, a quicker whisking motion should take place. As the mix starts rising slightly and lightly thickening, an evident ribbon trail will follow. This is the indication that the cream is ready.
. Remove the pot from the heat. Note: if there are any add-in selections...this is the moment to combine the extra ingredient(s).
. Let the cream rest for about 15 minutes more while giving it a stir every so often.
. Transfer the cream to a medium bowl and cover it with a plastic wrap touching the surface. This will avoid a dry skin from forming. When the cream has cooled at room temperature, transfer it to the refrigerator for a few hours to set until cold and thickened. This cream keeps well for 2-3 days.
. Claudia's flavourful wishes...FOODESSA.com