An easy recipe for classic, vanilla-flavored creme patissiere. This pudding-like pastry cream can be used in Napoleons, fruit tarts, eclairs and more.
Total Time
30min
4.0
2 Ratings
Author: Sweet and Savory by Shinee
Servings:
1
Ingredients
•
17
fl oz
Milk
•
2
Tbsp
All-Purpose Flour
•
2
Tbsp
Corn Starch
•
1
tsp
Vanilla Extract
•
4
Eggland's Best Classic Eggs
, separated
•
1/3
cup
Granulated Sugar
•
1/2
cup
Heavy Cream
Cooking Instructions
1.
In a small bowl mix together the Corn Starch (2 Tbsp) and All-Purpose Flour (2 Tbsp).
2.
Bring Milk (17 fl oz) and Vanilla Extract (1 tsp) to a boil. Once it boils, turn off the heat.
3.
Beat Eggland's Best Classic Eggs (4) with Granulated Sugar (1/3 cup) until pale yellow. Add flour mixture and continue stirring.
4.
To temper the egg yolk mixture, add about 1/2 cup of the milk and mix quickly. Add the egg mixture to the milk. Cook over medium heat stirring frequently until it thickens.
5.
Transfer to a clean bowl and set it over ice bath. Cover with plastic wrap so that it touches the cream and refrigerate it.
6.
Whip Heavy Cream (1/2 cup) until it forms stiff peaks. Don’t overbeat it. Add whipped cream to the pastry cream and mix until well combined.
7.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1363
FAT
68.7 g
PROTEIN
47.2 g
CARBS
134.1 g
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