Thursday, May 26, 2011

Crème Pâtissière - pastry cream

This is really yummy stuff. I use it for princess cake or stuffing cream puffs or put as the base of a fruit tart or ...

5 oz milk - see note
1 egg yolk

2 tablespoons sugar
1 tablespoon cornflour
pinch of salt
2 tablespoons milk

1-2 tablespoons butter (optional, used for richness)

note: the 5 oz milk plus the 2 tablespoons milk = 3/4 cup milk. So just measure out the 3/4 cup, remove the 2 tablespoons to a small dish, and you're good to go.

Scald the 5 oz of milk in a saucepan.
Combine the 2 tablespoons milk, cornflour, salt, sugar, egg yolk.
With the milk on medium low heat slowly wisk in the other ingredients and cook until the right consistency.
At this point you may add a flavoring of your choice if you like - vanilla, almond, orange, etc.
Stir in butter, if desired, and chill.

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