{"componentChunkName":"component---src-templates-blog-post-js","path":"/2019/2019-12-02-PastryCream/","result":{"data":{"site":{"siteMetadata":{"title":"Stephen Oung","author":"Stephen Oung"}},"markdownRemark":{"id":"9a1a39bc-6a51-52a0-ab30-4ac859538767","excerpt":"Ingredients Quantity Milk 2 Cups Egg Yolk 4 Large Sugar 5 Tablespoons Cornstarch 6.5 Tablespoons Vanilla or other flavouring 1 Teaspoon Instructions Gently heat…","html":"
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Ingredients
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Quantity
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Milk
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2 Cups
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Egg Yolk
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4 Large
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Sugar
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5 Tablespoons
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Cornstarch
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6.5 Tablespoons
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Vanilla or other flavouring
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1 Teaspoon
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Instructions
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Gently heat milk over medium heat 3 to 5 minutes until it just begins to simmer or scalds.
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In a medium sized bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla until very well incorporated.
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Slowly whisk small amounts of the scalded milk into the egg yolk mixture to temper. Tempering means to slowly mix a hot ingredient into a cold or room-temp ingredient (like the egg yolks) to slowly raise the temperature of the cold or room-temp ingredient whilepreventing it from overcooking (scrambling in the case of the egg yolks).
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Once half of the milk is incorporated into the bowl, pour the mixture back into the saucepot and whisk over medium heat until it becomes thick and creamy. *Do not let the pastry cream get any color while cooking.*
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Pour the pastry cream into a plastic-wrap-lined baking pan or wide bowl, lay another sheet of plastic over directly touching the pastry cream, and refrigerate for a minimum of 30 minutes. *Covering the pastry cream will keep it from developing a thick skin on top. *
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Allow the pastry cream to cool completely before use.