Copyright Coquere

Copyright Coquere

Custard or Pastry cream here with nectarine pie

norsk-flagg

Custard or Pastry cream

Homemade vanilla custard or pastry cream tastes a lot better than the store bought processed sorts. In addition, there are no artificial additives, and you can customize flavours the way you like it best. With a little experience, you virtually make it  as fast as semi-finished.

 

Ingredients:

2 dl single cream
2 dl milk
4 egg yolks
0.5 cups sugar
3 tsp real vanilla sugar / or 1 vanilla bean
2-3 1/2 tablespoon cornstarch (pastry cream)
2 – 3 teaspoon cornstarch (custard

 

 

Directions:
  1. Whip the egg yolks with the cornstarch. If you are making pastry cream, pour in some of milk into the egg yolks mixture.
  2. Pour the cream /milk mixture into a saucepan and add the sugar and vanilla sugar. (If you use vanilla bean: Split it in two and scrape out the seeds, and add the rod and seeds to the mixture. Remove the rod before you put in the yolks.)
  3. Place the pan over medium heat and stir constantly. Once the sugar has dissolved, wait until the mixture just reaches the boiling point. Pull the pan from the heat.
  4. Add the beaten egg yolks. Whip evenly all the time.
  5. Causes the supply of the egg yolk to the mixture cools too much.
  6. Place the pan on the heat again – warm up further while stirring until it thickens completely.
  7. NB! Do not boil for the mixture will curdle or separate. To be extra careful, you can use a digital thermometer and insert it at 82 ˚C.
  8. When the vanilla custard / pastry cream has thickened – Set the pan in cold water and stir constantly until it is cold. This avoids a skin.
  9. Alternatively, you can put a cling-film right on the vanilla custard/ pastry cream.
  10. Put custard/ pastry cream in the refrigerator to cool and store.

 

Served: With fruits and puddings or berry compote etc.

Allergy: Lactose. Made lactose free by using lactose-free selections of milk and cream.

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