Custard or Pastry cream here with nectarine pie
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.
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
- Whip the egg yolks with the cornstarch. If you are making pastry cream, pour in some of milk into the egg yolks mixture.
- 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.)
- 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.
- Add the beaten egg yolks. Whip evenly all the time.
- Causes the supply of the egg yolk to the mixture cools too much.
- Place the pan on the heat again – warm up further while stirring until it thickens completely.
- 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.
- 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.
- Alternatively, you can put a cling-film right on the vanilla custard/ pastry cream.
- 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.