Pastry cream is not at all difficult to make. This version is enough to fill a tart (about 2 ½ cups). It is quite handy to have around. This version sets up (firms up) quickly so have your tart shell pre baked and ready to fill. If you prefer to make this ahead, as I sometimes do, the cream can be kept in the refrigerator for a couple of days if covered with plastic wrap.
1 ½ cups milk
6 egg yolks
½ cup sugar
Pinch of regular table salt
¼ cup cornstarch
2 tablespoons butter cut into small chunks
2 tablespoons rum
First scald the milk and set it aside. (Bring it to just below a boil)
In a stand mixer fitted with a whisk attachment, add the egg yolks and sugar. Whisk on medium-medium high speed for 2-3 minutes or until the color is lighter and the mixture falls over itself like a “ribbon” when drizzled from the whisk. Add in a pinch of salt.
Reduce speed to low and add in the cornstarch, then, slowly add in the milk. Once mixture is combined transfer it to a saucepan.
Whisk mixture non-stop, over medium or high heat until mixture thickens. Lower heat immediately once the mixture “breaks” or looks curdled. Continue to whisk. This mixture will begin to look smoother. Remove from heat and add in butter and rum.
For a tart, pour warm cream into pre-baked tart shell. Garnish with fresh fruit of your choice
To lighten/loosen it up-I often will whisk into to it ½-1cup of cream, measured then whipped.
Apricot Glace for fruit tarts- if making a tart with fresh fruit, you will most likely want to have it look all “shinny” like it’s from a bakery. This is easy enough to accomplish by boiling about ¾-1 cup apricot jam with 3 tablespoons sugar and 3 tablespoons water. Once mixture boils, strain it then brush it over the tart in question.
1 ½ cups milk
6 egg yolks
½ cup sugar
Pinch of regular table salt
¼ cup cornstarch
2 tablespoons butter cut into small chunks
2 tablespoons rum
First scald the milk and set it aside. (Bring it to just below a boil)
In a stand mixer fitted with a whisk attachment, add the egg yolks and sugar. Whisk on medium-medium high speed for 2-3 minutes or until the color is lighter and the mixture falls over itself like a “ribbon” when drizzled from the whisk. Add in a pinch of salt.
Reduce speed to low and add in the cornstarch, then, slowly add in the milk. Once mixture is combined transfer it to a saucepan.
Whisk mixture non-stop, over medium or high heat until mixture thickens. Lower heat immediately once the mixture “breaks” or looks curdled. Continue to whisk. This mixture will begin to look smoother. Remove from heat and add in butter and rum.
For a tart, pour warm cream into pre-baked tart shell. Garnish with fresh fruit of your choice
To lighten/loosen it up-I often will whisk into to it ½-1cup of cream, measured then whipped.
Apricot Glace for fruit tarts- if making a tart with fresh fruit, you will most likely want to have it look all “shinny” like it’s from a bakery. This is easy enough to accomplish by boiling about ¾-1 cup apricot jam with 3 tablespoons sugar and 3 tablespoons water. Once mixture boils, strain it then brush it over the tart in question.
1 comment:
You should always strain your pastry cream.
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