Pastry cream with cream
Description
The recipe won't take much time. The custard cream can be used as a filling for pastries, a cake layer, or even as a standalone dessert served with fruits or simply sprinkled with cinnamon or cocoa. Tip: before using the ready-made custard cream, it's better to chill it in the refrigerator for a couple of hours, or ideally, leave it overnight. Serve chilled.
Instructions
- 1
Step 1
In a heavy-bottomed saucepan, combine the cream, sugar, and salt, and heat until just beginning to simmer, stirring constantly to ensure the sugar dissolves completely.
- 2
Step 2
Beat the egg yolks thoroughly in a small bowl.
- 3
Step 3
Add the remaining 2 tablespoons of sugar to the egg yolks and beat until the sugar dissolves and the mixture becomes creamy, about 15 seconds.
- 4
Step 4
Add the cornstarch to the egg yolks and beat until the mixture turns pale yellow and thickens, about 20 seconds.
- 5
Step 5
When the cream comes to a boil, gradually add it to the egg yolks, constantly whisking the mixture.
- 6
Step 6
Return the resulting mixture to a heavy-bottomed saucepan, bring to a boil over medium heat, stirring constantly until bubbles appear on the surface and the mixture becomes thick and glossy, about 30 seconds.
- 7
Step 7
Remove the pot from the stove and add cubes of butter.
- 8
Step 8
Add vanilla essence and mix the cream.
- 9
Step 9
Strain the custard through a fine-mesh sieve to remove any lumps, if present.
- 10
Step 10
Cover the bowl with plastic wrap using the "contact" method to prevent a skin from forming, and refrigerate for at least 3 hours before using.