Vanilla Custard Pastry Cream
I learned this recipe from a baker in Japan who uses this cream for Japanese “cream pan” (custard-cream-filled rolls). This would be great for cream puffs, crepes, or anything else you need a thick cream for! I usually cut the recipe in thirds for smaller portions.
- 3 whole eggs
- 3 egg yolks
- 90 g sugar
- 45 g flour
- 1 liter milk
- 1/2 vanilla bean pod
Mix eggs, sugar and flour together
Heat milk with vanilla beans until right before it begins to boil, then stop heat
Gradually mix in the warm milk into the egg and sugar mixture from step 1. Make sure it’s mixed well.
Strain through a fine strainer to remove any chunky particles.
Return to a pot and heat on low, constantly mixing, until the custard thickens. Stop heat and let cool.
Move to a separate container and cover with plastic wrap so it doesn’t get a film or in snug tuppware. Refrigerate till ready to eat.
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