Pastry Cream or we call it Custard

I was in search for the perfect custard. The creamy texture which was suitable for any kind of fillings; custard puffs, fruits custards or tarts.

And so I did my google-ing .  I came across 3 different recipes and it all failed. All the custards texture was either too hard or floury. I hated it and it went straight to my bin without hesitations.

And then came along Paris Pastry with the perfect pastry cream. It was the correct texture, creamy and so tasty. I was so happy to succeed the 4th time. As if I earned myself a Pastry Cream certificate.

Thanks to Paris Pastry. Here is the recipe.

 Pastry Cream recipe: makes 2 ½ cups, this can be kept in the refrigerator for 3-4 days.

Ingredients:

2 cups whole milk ( I used Marigold full cream )

½ cup sugar

½ vanilla bean, split lengthwise, seeds scraped ( if you do not have this add 1/2 tsp of vanilla essence )

pinch of salt

 4 large egg yolks ( Refrigerate the whites and you can make meringes the next day or 2 )

 ¼ cup cornstarch

 2 tablespoons unsalted butter, cut into small pieces

Instructions:

In a medium saucepan, combine the milk, ¼ cup sugar, vanilla bean with seeds, and salt. Cook over medium heat until mixture comes to a simmer.

In a medium bowl, whisk together the egg yolks, cornstarch, and remaining ¼ sugar. Whisking constantly, slowly pour about ½ cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens, about 2 minutes. Remove and discard vanilla bean.

Transfer to the bowl of an electric mixture fitted with the paddle attachment. Add butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.

Cover with plastic wrap, pressing it directly onto the surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth.

 

This was my after effect. I ended up licking the left overs.

And with all this I made fruit tarts which I will post in my later days.

Here is a sneak peek.

So have I found my perfect recipe?

yes i did..

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