French custard cream
Description
For the perfect flavor, you can use a vanilla bean instead of vanilla sugar—the cream will become more aromatic. Do not substitute cornstarch with potato starch or wheat flour, as they will give the cream a grayish tint. You may incorporate the butter into the warm cream and let it cool together, or beat the butter with a mixer and then add the cooled cream while beating—choose whichever method is more convenient for you.
Instructions
- 1
Step 1
Prepare the listed ingredients. The milk can be of any fat content, even plant-based: soy, almond, rice.
- 2
Step 2
Add sugar and salt to a non-stick saucepan or pot, or a cauldron. Add vanilla sugar or extract and chicken egg yolks.
- 3
Step 3
Whisk everything with a whisk for 3-4 minutes until the mixture turns pale. You can also use a mixer, but not a blender.
- 4
Step 4
Pour the starch into cold milk and mix thoroughly, then pour the milk into the container with the sweet mixture. Mix everything thoroughly once again.
- 5
Step 5
Place the container on the stove over medium heat. Bring the cream almost to a boil, then reduce the heat to moderate. Simmer for 3-4 minutes, stirring constantly to prevent the cream from curdling and forming lumps at the bottom of the container. Then turn off the heat and stir in the butter.
- 6
Step 6
Cover the pastry cream with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Chill for about 30–40 minutes in the refrigerator. If desired, you can cool it directly in the container used for cooking, or transfer it to a small bowl or ramekin.
- 7
Step 7
Place the cooled pastry cream into a piping bag or syringe and pipe onto pastries, cakes, or eclairs.
- 8
Step 8
You can simply serve the French custard cream in a bowl with coffee, tea, etc. Enjoy your meal!