Monday, April 11, 2011

Vanilla Pastry Cream


Otherwise known as vanilla cream pie filling or pudding from scratch. V made this for his banana cream pie and we used some of it as a pancake topping. It's really good. This is from Professional Baking, page 252.

1 pint milk
2 oz sugar
2 egg yolks
1 whole egg
1.25 oz cornstarch
2 oz sugar
2 TB butter
1 1/2 tsp vanilla extract

Dissolve the 2 oz sugar in the milk and bring to just a boil. Whip egg yolks and whole eggs in a stand mixer. Sift cornstarch and other 2 oz sugar into eggs, whip until very smooth. Slowly pour in the hot milk in a slow stream with mixer on. Pour all into pan and return to heat, stirring constantly. When it boils and thickens, remove from heat. Stir in butter and vanilla. Mix until butter is melted and completely blended in. Cool and serve.

Notes: I highly recommend making Banana Cream Pie out of this. You can also stuff it into cream puffs (looks like I haven't posted this recipe - maybe I'll make it for Easter). Or eat it as pudding. Or add some melted chocolate for chocolate pudding. Or use it as a topping for pancakes. Yum.

3 comments:

  1. Can you use any kind of milk? Even Fat Free?

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  2. I have no idea. I imagine it would be fine. Let me know if you try it!

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  3. Can you pretty please upload your cream puff recipe??

    ReplyDelete