CookEat Recipe
Vanilla Pastry Cream
A smooth vanilla pastry cream made with egg yolks, milk and cream.
Method
Steps
Step 1
Separate three fresh shell eggs and use their three yolks for this cream. Mix the yolks with the two ounces of sugar and half ounce of flour in a bowl for about two minutes.
Step 2
Bring the one and a half gills of milk to a boil in a small saucepan. Add the half gill of cream, then pour the hot dairy gradually over the yolk mixture, stirring constantly.
Step 3
Return everything to the saucepan. Bring to a gentle boil, stirring continually, and keep cooking for about three minutes as a guide until smooth, thickened and fully cooked. The egg cream must reach at least 74°C.
Step 4
Remove from the heat, add the teaspoon of ready-to-use pure vanilla extract and whisk briskly for about two minutes.
Step 5
Transfer to a clean shallow container. Cool promptly over ice water, cover and refrigerate at 4°C or colder until cold, then use as required.
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