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This all-purpose pastry cream is a great foundation for fresh fruit tarts –
1½
cups milk
½
cup heavy cream
½
cup Granulated suGar
divided
½
teaspoon salt
½
tablespoon pure vanilla
extract
4
larGe eGG yolks
2
tablespoons cornstarch
f
or a liGhter pastry cream
½
cup heavy cream
1½
tablespoons
confectioners
DESSERTS
64
PASTRy CREAm
the food processor makes it easy .
makes about 2¼ cups
cooking time
Put the milk, cream, ¼ cup sugar, salt and vanilla into a
saucepan over medium heat. Bring mixture to a heavy
,
simmer.
Insert the large metal chopping blade into the medium
work bowl of the Cuisinart
yolks, cornstarch and remaining sugar; process for 1
minute until mixture is light and thick.
With the machine running, pour ¾ to 1½ cups of the
:
milk mixture slowly through the feed tube and process
mixture for about 1 minute.
'
suGar
Return mixture to the saucepan over medium heat.
Bring to a boil and cook while whisking continuously,
being sure to whisk the entire surface of the pan, for
about 2½ minutes until thickened. Stirring constantly is
very important to avoid overcooking the eggs.
Strain mixture through a fine mesh strainer into the
large work bowl fitted with the large metal chopping
blade. Process for 5 minutes. Pour mixture into a clean
mixing bowl; cover directly with plastic wrap and cool
before using.
For a lighter pastry cream: whip the ½ cup of heavy
cream to medium peaks with 1½ tablespoons of
confectioners' sugar. Fold into pastry cream once
completely cool.
Nutritional information per serving (2 tablespoons):
Calories 72 (50% from fat)
sat. fat 2g
Approximate preparation time: 25 minutes, including
|
|
chol. 58mg
Food Processor. Add the
®
|
|
|
carb. 8g
pro. 1g
|
sod. 72mg
calc. 32mg
|
fat 4g
|
fiber 0g
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