Ingredienti
[ 300 ml | 1 1/4 c ] milk
3 egg yolks
[ 50 g | 1/4 c ] sugar
[ 20 g | 2 tbsp ] flour
[ 20 g | 2 tbsp ] cornstarch
[ 30 g | 2 tbsp ] butter
vanilla (to taste)
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Ricetta
Heat the milk in a pan until it just boils.
Meanwhile mix the sugar, egg yolks, flour and cornstarch together until smooth.
Slowly pour the hot milk into the sugar mixture while mixing (use third hand if available). Return the custard to the pot and bring to a boil while mixing. Add the butter and vanilla and continue mixing for 30 seconds before removing from heat.
Notes: If refrigerating cover with plastic wrap to prevent a film from forming. If your pastry cream is lumpy, you haven't been mixing enough--try the blender.You might need to use more vanilla than you think is necessary to get the flavor to really come through.
Copyright © 2001-2009 Gianmarco Pinton
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