Description
Did your grandma ever make you homemade vanilla pudding? Hmm, mine didn't either.
I was 19 when I first encountered pastry cream, also known as Creme Patisserie. Some friends and I did the poor college kids' Europe trip and it was our last day in Paris. We all had some spare change leftover and we were killing time before going to the airport. So, we pooled our money and splurged on one last trip to a high-end bakery......cut to me shoveling, literally inhaling, a perfectly made napoleon.
At the time, I did not know what the rich, thick, creamy custard between the layers was, but I do now. And although pastry cream is a staple in pastry kitchens, being used in everything from tarts to layer cakes to eclairs, I also like to eat it right out of the bowl. Its ubiquity shows how tasty it can be and how easy it is to make. Give this gluten free pastry cream recipe a try.
Ingredients
Summary
| Yield | |
|---|---|
| Prep time | 5 minutes |
| Cooking time | 10 minutes |
| Total time | 15 minutes |
Instructions
Scrape the vanilla bean and add the seeds to the milk. Place the milk in a saucepan and bring to a scald over medium heat.
While milk is heating, whisk the yolks and sugar together by hand until well combined, pale, but not frothy. Gently whisk in the cornstarch.
Slowly add the hot milk to the yolk mixture, whisking constantly.
Add the mixture back into the saucepan and, over medium heat, bring to a boil again, whisking constantly. Continue to whisk vigorously and boil for one minute until well thickened and no taste of starch remains. Remove from heat.
Strain mixture into a clean container and stir in the butter. Cover the cream with plastic wrap directly on its surface, and place over an ice bath. Cool completely.
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