Making crème anglaise, a French vanilla sauce, is a delicate process because you can overcook it and end up with vanilla scrambled eggs. Pastry cream, on the other hand, has similar ingredients, but it’s more like a custard. You can actually boil it without having the eggs scramble. Use it to fill fruit tarts and cream puffs.
| ||5 || extra-large egg yolks, at room temperature |
| ||¾ || cup sugar |
| ||3 || Tbsp. cornstarch |
| ||1½ || cups scalded milk |
| ||½ || tsp. pure vanilla extract |
| ||1 || tsp. Cognac |
| ||1 || Tbsp. unsalted butter |
| ||1 || Tbsp. heavy cream |
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don’t be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream.
- Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.
Copyright @ 2004 Clarkson Potter