Few months ago, I was offered a few vanilla pods brought directly from Tahiti. They are huge and have a strong fragrance. So strong that normally I only use half for my recipe. But I’m glad, each dessert or preparation with vanilla, like this pastry cream (or creme patissiere), have a very good vanilla flavor.
Regarding the pastry cream, following this recipe you obtain from the beginning a lump-free cream without much effort. There is no mystery, just whisk for a smooth cream. In addition, the source is reliable, I adapted the recipe from Larousse Cuisine.
Pastry Cream Recipe (Crème Pâtissière)
Note: There is a rating embedded within this post, please visit this post to rate it.Autor: Damián Serrano
Personas: 4 Tiempo: Dificultad: Fácil
Ingredientes
- 350 ml of whole milk
- 1 vanilla pod
- 4 egg yolks
- 80g sugar
- 35 g of cornstarch
- 35 g of butter
Elaboración
- To begin, put the butter out from the fridge to let it warm.
- In a saucepan over low heat, heat the milk.
- Cut the vanilla pod in half lengthways and scrape the seeds with a knife. Add the seeds, the empty vanilla pod and half of the sugar to the saucepan.
- Increase a little the heat and bring the milk to a boil, stirring occasionally to prevent it form burning at the bottom.
- In a large bowl, whisk the egg yolks with the remaining sugar until the mixture whitens.
- Sprinkle corn starch gradually while mixing vigorously. Continue whisking until you get a smooth consistency.
- When the milk starts to boil, pass it through a skimmer to remove the vanilla pod and any remainings that could have scratched.
- Pour the milk into the egg mixture slowly while stirring vigorously.
- Put the mixture again in the pan, again through the skimmer to remove possible traces of curd egg. Bring to a boil over medium heat, stirring constantly.
- Once boiling, remove from heat and put back into the bowl. Let it cool (until 50°C).
- When the cream is warm (it should be warm but not burn) add the softened butter and whisk well. The cream will acquire a smooth texture with no lumps.
Sugerencias, trucos y consejos
- Use this cream to garnish or stuff cakes.
- Be careful not to burn the milk.
- If you prefer, you can flavor the milk with a cinnamon stick and lemon zest (without the white part) instead of vanilla.
- As the cream does not contain wheat flour, it is suitable for persons suffering gluten intolerance.
- Multiply or divide the quantities of ingredients to suit your needs.
- It is best to prepare the cream when you need it and eat the next day at lastest, because it quickly loses its flavor.
Source: Larousse Cuisine[/recipehints]