🌚 Vanilla pastry cream 🐐
YIELD: 2.5 cups
SOURCE: The Flavor Bender
INGREDIENT QUANTITY PROCEDURE
milk
2 cups
  1. 1 Heat over medium-high heat until almost boiling
vanilla extract
1 Tbsp
egg yolks
3
  1. 2 Whisk in a large bowl
  2. 3 Slowly add hot milk to egg mixture while whisking constantly
  3. 4 Once the eggs have been tempered, add tempered egg mixture to the remaining milk in the saucepan
  4. 5 Heat custard base while whisking vigorously until mixture thickens, 1-2 min
  5. 6 Let custard come to a boil then cook another 1-2 min
  6. 7 Remove from heat
egg
1
sugar
75 g
cornstarch
25 g
pinch of salt
unsalted butter
43 g
  1. 8 Whisk into custard
  2. 9 Pour custard into a bowl and cover the surface with plastic wrap, making sure the plastic wrap touches the surface to prevent a skin from forming
  3. 10 Let custard cool to room temp then refrigerate until completely cooled
SCALING: