Pastry Cream
Classic pastry cream (crème pâtissière) made with milk, egg yolks and vanilla, ready to fill cakes and desserts.
Ingredients
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- 1 lmilk
- 120 gsugar
- 12egg yolks
- 1 teaspoonsalt
- 1 teaspoonvanilla
Instructions
- Heat the milk, vanilla and salt.
- Remove from the heat just before it starts to boil.
- Beat the egg yolks with the sugar.
- Gradually pour the milk over the mixture and cook, stirring constantly, until the cream thickens.
- Strain.
- Cover with plastic wrap touching the surface.
Notes and variations
- Variation: add lemon zest or peel to the milk.
- Variation: add orange zest or peel.
- Chocolate variation: add 150 g of semisweet chocolate and 2 tablespoons of butter.
- Variation: caramel.
- Variation: coffee.
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