Loading ...
Loading ...
Loading ...
80
DESSERTS
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 fine mesh
strainer into the large work bowl fitted with the large metal
chopping blade. Process for 5 minutes. Pour mixture into a
clean mixing bowl and cover directly with plastic wrap and cool
before using.
For a lighter pastry cream: whip the ½ cup of heavy cream to
medium peaks with 1½ tablespoons of confectioners’ sugar.
Fold the sweetened whipped cream into the pastry cream once
completely cool.
Nutritional information per serving (2 tablespoons):
Calories 72 (50% from fat)
|
carb. 8g
|
pro. 1g
|
fat 4g
|
sat. fat 2g
|
chol. 58mg
|
sod. 72mg
|
calc. 32mg
|
fiber 0g
1½ CUPS 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 LIGHTER PASTRY CREAM:
½ CUP HEAVY CREAM
1½ TABLESPOONS
CONFECTIONERS’ SUGAR
This all-purpose pastry cream is a great foundation for fresh fruit tarts –
the food processor makes it easy.
PASTRY CREAM
Loading ...
Loading ...
Loading ...