5 The best Pastry Cream/Custard fit for newbie.

Whether you are a college student simply starting your own cooking experiments or a seasoned chef with lots of supper events under your belt, there is constantly something new to learn about cooking. We hope these Pastry Cream/Custard recipe and tips can help you in your kitchen area tonight, as well as get used to incredible home-cooked dishes.

Pastry Cream/Custard

You can cook Pastry Cream/Custard using 8 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Pastry Cream/Custard :

Provide Milk.

Use Granulated sugar.

Provide Cake flour.

You need to prepare Egg yolks.

Use cm Vanilla beans.

You need to prepare Crème Chantilly (whipped cream).

You need Heavy cream.

Provide Granulated sugar.

Short Tips:

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step by step :Pastry Cream/Custard

Warm up the milk in a pan until it's bubbling slightly. You can split a vanilla bean and put it in at this point..

Put all the other ingredients in a bowl and mix. You don't have to sift the cake flour..

Add the Step 2 mixture to the warm milk from Step 1 little by little while mixing. Strain it through a fine mesh sieve or a tea strainer, and return to the pan..

Heat over medium. As you mx it it will gradually become thicker, so keep mixing so that lumps don't form..

It's difficult to explain, but when it's thickening it will feel kind of heavy. If you keep mixing it..

...the heavy clumps will become soft and creamy. This is the sign to take the pan off the heat..

Transfer the sauce to a flat container or tray, and cover tightly with plastic wrap. Put in the freezer to cool down fast. (If you put it in the refrigerator, it will cool slowly, which may lead to bacteria growth.).

Make the crème chantilly (whipped cream). Mix the ingredients together and whip until quite stiff..

When the sauce from Step 7 has cooled down, pass through a sieve..

Mix the Step 8 and 9 creams together with a rubber spatula. If you mix too much it will be come thick and gloopy, so stop when you can still see the whipped cream a little..

Done..

Use forCream Puffs (choux a la creme) https://cookpad.com/us/recipes/145183-crispy-cream-puff-pastry.

Use forEclairs..

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