A Batch of Pastry Cream
- Total Time
- 15 minutes
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Ingredients
- 1quart whole milk
- 1vanilla bean
- 10egg yolks
- ½pound granulated sugar
- 5¼ounces all-purpose flour, sifted
Nutritional analysis per serving (14 servings)
176 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 5 grams protein; 35 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse a deep pot with cold water (to prevent scorching), and pour in milk and vanilla and bring to a boil.
- Step 2
While milk is heating, whisk egg yolks and sugar in a mixing bowl until the combination is thick enough to form ribbons. Gradually mix in the flour.
- Step 3
Pour hot milk into the egg mixture very gradually - one ladle at a time - while whisking vigorously. Pour mixture back into the pot and cook over medium flame while whisking constantly until mixture comes to a boil and thickens. Let it boil for 30 seconds, while whisking, to cook the flour. Transfer mixture to a stainless-steel bowl. Dot with butter to avoid formation of a crust.
- This is more than you need for the mille-feuille; excess can be saved and served with fresh fruit or in other desserts.
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