Courtesy Of: Anonymous
In a saucepan off the heat, combine the sugar and flour. Add the eggs and whisk until smooth.
Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly, being careful to scrape the bottom and corners of the pan. Simmer for 1 to 2 minutes over low heat. Remove from the heat and add the vanilla.
To prevent a skin to form on the surface of the pastry cream, place plastic wrap directly on the hot cream. Let cool.
Refrigerate until completely chilled, about 3 hours.
*** You can also rub the surface with a piece of butter. The butter will melt and prevent a skin to form. This is the method to use when the cream is poured directly into a baked pastry shell, for the surface to remain nice and smooth.
For a coffee pastry cream:
Add 45 ml (3 tablespoons) of coffee beans coarsely crushed into the hot milk and let steep, covered, for 10 minutes. Strain the flavored milk through a sieve lined with cheesecloth and continue with the recipe.
For an orange pastry cream:
Substitute the vanilla extract by 30 ml (2 tablespoons) of grated orange zest. Add the orange zest to the hot milk and let steep, covered, for 5 minutes. Strain the flavored milk through a sieve lined with cheesecloth and continue with the recipe.
For a chocolate pastry cream:
Add 56 g (2 oz) of semisweet chocolate, at the same time as the vanilla. Stir until the chocolate is melted and the mixture is smooth.
Ingredients
Directions
In a saucepan off the heat, combine the sugar and flour. Add the eggs and whisk until smooth.
Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly, being careful to scrape the bottom and corners of the pan. Simmer for 1 to 2 minutes over low heat. Remove from the heat and add the vanilla.
To prevent a skin to form on the surface of the pastry cream, place plastic wrap directly on the hot cream. Let cool.
Refrigerate until completely chilled, about 3 hours.
*** You can also rub the surface with a piece of butter. The butter will melt and prevent a skin to form. This is the method to use when the cream is poured directly into a baked pastry shell, for the surface to remain nice and smooth.
For a coffee pastry cream:
Add 45 ml (3 tablespoons) of coffee beans coarsely crushed into the hot milk and let steep, covered, for 10 minutes. Strain the flavored milk through a sieve lined with cheesecloth and continue with the recipe.
For an orange pastry cream:
Substitute the vanilla extract by 30 ml (2 tablespoons) of grated orange zest. Add the orange zest to the hot milk and let steep, covered, for 5 minutes. Strain the flavored milk through a sieve lined with cheesecloth and continue with the recipe.
For a chocolate pastry cream:
Add 56 g (2 oz) of semisweet chocolate, at the same time as the vanilla. Stir until the chocolate is melted and the mixture is smooth.