Custard cream

Pastry cream . The pastry cream is a sweet mixture of egg yolks and milk that thickens quite a bit on the fire. It is the base of the custard that really is made in a very similar way. They also serve as a filling for donuts or a roscón de reyes. Here, we are going to make a recipe for pastry cream easy to make, with very few ingredients and very tasty. We will add vanilla and of course, cornstarch (so that it thickens).

EASY PASTRY CREAM RECIPE

1.- The first thing is to separate the yolks from the whites and place the yolks of the eggs in a bowl. The whites, you can save them and make another elaboration with them (like mounting them to the point of snow with sugar, and putting portions of this mixture in the oven. You will have a delicious sweet clouds). We also put the sugar in the bowl and beat it well, until there is a homogeneous mixture. 2.- Once this is done, we put the milk to heat in a saucepan, reserving half a glass. We add this half a glass to the mixture of egg yolks and sugar and we also add the cornstarch and beat again well. until everything is well homogenized and without a single lump. 3.- Now, we add the milk that we were heating. It should be hot, but without boiling. This is so that the eggs do not curdle (about 50-60ºC). We throw it little by little, in a fine thread without stopping stirring, until we have finished pouring all the milk. 4.- Finally, bring the mixture to medium heat and, with a wooden spoon, stir constantly. You should never stop stirring and it must be done over medium heat or else it will burn. In about 3-5 minutes, we will see that it begins to thicken. When this happens, we put it in a small bowl and let it rest in the fridge. We will already have a delicious pastry cream very useful to fill our dishes and that in addition to being very easy to make. We will see that it begins to thicken. When this happens, we put it in a small bowl and let it rest in the fridge. We will already have a delicious pastry cream very useful to fill our dishes and that in addition to being very easy to make. We will see that it begins to thicken. When this happens, we put it in a small bowl and let it rest in the fridge. We will already have a delicious pastry cream very useful to fill our dishes and that in addition to being very easy to make.

With these amounts, you will be left with a pastry cream of a fairly acceptable density. However, if you want a slightly more liquefied pastry cream, you can add more milk at the end. If you want it more dense, once it is done, it has a bad remedy, but the next time you do it, you can add a little more Maizena (the main ingredient that thickens here is Maizena, not the egg)

Various derived creams can be made from the pastry cream. These are some

1-Flavored pastry cream: it is a pastry cream to which, depending on the case, cocoa, coffee or soluble coffee essence, rum or whiskey or other liqueurs, lemon or orange essence, etc. are added. 2-Lightly cooked cream: whites are added to the warm pastry cream until stiff. 3-Saint-Honoré cream or Chiboust cream: it is a mixture of pastry cream and Italian meringue. 4-Diplomatic cream: chantilly cream is added to the pastry cream. It is a variant of the previous one. 5-Muslin cream: pastry cream with butter. 6-Frangipane cream: pastry cream mixed with almond cream.

 

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