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pastry cream:
  • 2 ¼ cups (500 ml) whole milk
  • Seeds from 1 vanilla bean
  • 6 large egg yolks
  • ¼ tsp salt
  • 1/3 cup (70 g) granulated sugar
  • ¼ cup (35 g) corn starch
  • 3 tbsp (40 g) unsalted butter
 Put the milk and vanilla seeds into a saucepan. Place over a medium heat until almost boiling, remove from the heat. Put the egg yolks, salt, sugar and corn starch into a large mixing bowl and whisk until everything is well blended.
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  • Pour one-third of the hot milk into the egg mixture and stir well. Pour everything back into,the pan and place on a medium heat.
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  • Stir continuously until the mixture starts to thicken. Stir for a few more minutes before removing the pan from the heat.
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  • Stir in the butter until everything is well blended.
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  •  Pour the mixture through a sieve to get rid of any lumps, then on to a clean baking tray or cookie sheet. Cover the surface with plastic wrap and let cool completely.
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  • Transfer to the refrigerator and chill for 2 hours. When you are ready to use the pastry cream, pour into a bowl and stir until creamy and fluffy.
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