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85
DESSERTS
PASTRY CREAM
1½ CUPS WHOLE MILK
½ CUP HEAVY CREAM
½ CUP GRANULATED SUGAR,
DIVIDED
½ TEASPOON KOSHER SALT
1½ TEASPOONS PURE VANILLA
EXTRACT
4 LARGE EGG YOLKS
2 TABLESPOONS CORNSTARCH
FOR
A LIGHTENED PASTRY CREAM:
½ CUP HEAVY CREAM
1½ TABLESPOONS
CONFECTIONERS’ SUGAR
Makes about 2¼ cups
Approximate preparation time: 25 minutes, including
cooking time
Put the milk, cream, ¼ cup sugar, salt and vanilla into a
saucepan over medium heat. Bring mixture to a heavy simmer.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the yolks, cornstarch and
remaining sugar; process for 1 minute until mixture is light and
thick.
With the machine running, pour ¾ to 1½ cups of the milk
mixture slowly through the feed tube and process mixture for
about 1 minute.
Return mixture to the saucepan over medium heat. Bring to a
boil and cook while whisking continuously, being sure to whisk
the entire surface of the pan, for about 2½ minutes until
thickened. Stirring constantly is very important to avoid
overcooking the eggs.
Strain mixture through a fi ne mesh strainer into the large work
bowl fi tted with the large metal chopping blade. Process for 5
minutes. Pour mixture into a clean mixing bowl; cover directly
with plastic wrap and cool before using.
For a lightened pastry cream: Whip the ½ cup of heavy cream
to medium peaks with 1½ tablespoons of confectioners’ sugar.
Fold into pastry cream once completely cool.
Nutritional information per serving (2 tablespoons, not lightened):
Calories 72 (50% from fat) | carb. 8g | pro. 1g | fat 4g
sat. fat 2g | chol. 58mg | sod. 72mg | calc. 32mg | fi ber 0g
This all-purpose pastry cream is a great foundation for fresh fruit tarts –
the food processor makes it easy.
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