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Sunday, October 31, 2010

Tartine's Pastry Cream

makes 2 1/2 cups
recipe adapted from Tartine
prep time: 25 min

2 c whole milk
1/2 vanilla bean
1/4 tsp salt
3 tbsp cornstarch
1/2 c + 1 tbsp sugar
2 large eggs
4 tbsp unsalted butter, cut into 1 tbsp pieces

• Pour the milk into a heavy saucepan.
• Split the vanilla bean in half lengthwise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk.
• Add the salt, place over medium-high heat, and bring to just under a boil, stirring occasionally and making sure that the milk solids are not sticking to the bottom of the pan.
• In a mixing bowl, whisk together the cornstarch and sugar.
• Add the eggs and whisk until smooth.
• When the milk is ready, slowly ladle about 1/3 of the hot milk into the egg mixture, whisking constantly.
• Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard is as thick as lightly whipped cream, about 2 minutes.
* In order for the cornstarch to cook and thicken fully, the mixture must come just to the boiling point. You want to see a few slow bubbles. However, if the cream is allowed to boil vigorously, you will curdle the pastry cream.
• Remove from heat and immediately pour through the sieve into the bowl.
* If the custard stays in the hot pot, it will continue to cook.
• Let cool for 10 minutes, stirring occasionally to release the heat and prevent a skin from forming on top.
• When the pastry cream is ready (about 140 ˚F) whisk the butter into the pastry cream 1 tbsp at a time, always whisking until smooth before adding the next tbsp.

• To cool the cream, cover the bowl with plastic wrap, pressing the wrap directly onto the top of the cream.
• Be careful whisking the cream once it is cold. Over mixing will break down the starch and thin the cream.




Camila said...

mmm! so good in the banana cream tart!

Sami and Addie said...

Oooh, how about COCONUT cream tart!

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