Crème pâtissière (pastry cream)

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Crème pâtissière (pastry cream)

Name: Crème pâtissière (pastry cream)
Prep time: 1 h
Total time: 1 h
Yield: 1 Porções
Ingredients: 4 cup Egg Yolks; 2 tablespoon Sugar; 500 ml Milk; 1 tablespoon Wheat flour; 2 teaspoon Cornstarch (cornstarch); 1/2 unit(s) Vanilla bean

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

1 servings

Cíntia Costa

@cintiacosta

Ingredients
Recipe

Egg Yolks4 cup
Sugar2 tablespoon
Milk500 ml
Wheat flour1 tablespoon
Cornstarch (cornstarch)2 teaspoon
Vanilla bean1/2 unit(s)

Cut the vanilla bean lengthwise and use the tip of the knife to scrape out the vanilla seeds.
In a pan, heat the milk with the seeds and the fava beans over medium heat, stirring constantly, until almost boiling. Turn off the fire, remove the fava with the help of a fork and reserve the pan.
In a bowl, beat the eggs with the sugar with a fouet (egg whisk) until the mixture is white. This takes about 10 minutes.
Dissolve the cornstarch and flour in a glass with a little milk and add it to the egg mixture. Beat with the fouet until there are no more slivers in the liquid.
Gradually add half of the hot milk to the bowl and mix well so the dough remains smooth. Only then add the rest of the milk.
Place everything in the pan again and place over medium heat, stirring constantly, and cook until thickened to the desired point.
At the end, pour it into a container (the bowl or a tupperware) and, so it doesn't form cream, use a parchment paper to cover (the paper should touch the cream).
Then cover with plastic wrap and place in the fridge for a few hours.

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Crème pâtissière (pastry cream)

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