Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Pastry Cream

From the book Barefoot Contessa in Paris by
Yield 2 cups

Introduction

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.

Ingredients

5 extra-large egg yolks, at room temperature
¾ cup sugar
3 Tbsp. cornstarch
cups scalded milk
½ tsp. pure vanilla extract
1 tsp. Cognac
1 Tbsp. unsalted butter
1 Tbsp. heavy cream

Steps

  1. 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.
  2. 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.
  3. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

Related recipe: Profiteroles

This content is from the book Barefoot Contessa in Paris by Ina Garten.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice