Pastry Cream for Pies So Tasty

Sunday, August 18, 2024

Pastry Cream for Pies

"A thick egg custard that has many makes use of. Spread this in a baked pie shell and cowl with clean fruit, pipe it into doughnuts, or mix it with whipped cream for eclairs or cream puffs."

Ingredients :

1 cup milk
three egg yolks
half cup white sugar
1/four cup all-reason flour
1 tablespoon butter
1 tablespoon vanilla extract

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

In a small saucepan, Heat milk to boiling factor and cast off from the heat.
In a heatproof blending bowl, beat egg yolks until smooth. Gradually upload the granulated sugar and hold beating until faded yellow. Beat in the flour.
Pour the hot milk into the egg yolk mixture in a regular circulation, beating continuously. When all the milk has been delivered, place the bowl over (not in) a pan of boiling water, or pour the aggregate into the pinnacle of a double boiler. Heat, stirring constantly, till thickened. Cook 2 mins more, then put off from the warmth. Stir within the butter and vanilla. Cover with plastic wrap and allow to chill.

Notes :

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