Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pastry Cream

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Pastry Cream Empty Pastry Cream

    Post by Lobo Sun 10 Jan 2016, 10:14 pm

    Pastry Cream Img60l
    Pastry Cream
    Pastry Cream Translucent
    Be the first to Write a Review
    Prep Time: 2 minutes
    Cook Time: 10 minutes
    Servings: 6
    Plain pastry cream is delicious spread in a baked tart shell and topped with ripe berries, sliced peaches or other fruit. You can flavor the cream with 1 oz. melted unsweetened chocolate, or with toasted grated coconut or toasted pulverized nuts.






    • 184

    Ingredients:


    • 1 cup milk
    • 1/4 cup sugar
    • 1 1/2 Tbs. cornstarch
    • Pinch of salt
    • 2 egg yolks, lightly beaten
    • 2 Tbs. unsalted butter
    • 1 tsp. vanilla extract

    Directions:

    Bring the milk to a simmer in a heavy-bottomed saucepan. Meanwhile, in a mixing bowl, stir together the sugar, cornstarch and salt. Gradually add the hot milk to the sugar mixture, whisking constantly. Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7 to 10 minutes. Whisk in the egg yolks, then cook, stirring, until slightly thicker, about 2 minutes more. Remove the saucepan from the heat and stir in the butter.

    Let cool to room temperature, stirring occasionally. Add the vanilla, cover and refrigerate until thoroughly chilled. Pastry cream will keep in the refrigerator, tightly covered, for up to 3 days.
    Adapted from Williams-Sonoma Kitchen Library Series, Pies & Tarts, by John Phillip Carroll (Time-Life Books, 1992).
    Pastry Cream Translucent
    Be the first to Write a Review
    Prep Time: 2 minutes
    Cook Time: 10 minutes
    Servings: 6
    Plain pastry cream is delicious spread in a baked tart shell and topped with ripe berries, sliced peaches or other fruit. You can flavor the cream with 1 oz. melted unsweetened chocolate, or with toasted grated coconut or toasted pulverized nuts.






    • 184

    Ingredients:


    • 1 cup milk
    • 1/4 cup sugar
    • 1 1/2 Tbs. cornstarch
    • Pinch of salt
    • 2 egg yolks, lightly beaten
    • 2 Tbs. unsalted butter
    • 1 tsp. vanilla extract

    Directions:

    Bring the milk to a simmer in a heavy-bottomed saucepan. Meanwhile, in a mixing bowl, stir together the sugar, cornstarch and salt. Gradually add the hot milk to the sugar mixture, whisking constantly. Pour the milk mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly, 7 to 10 minutes. Whisk in the egg yolks, then cook, stirring, until slightly thicker, about 2 minutes more. Remove the saucepan from the heat and stir in the butter.

    Let cool to room temperature, stirring occasionally. Add the vanilla, cover and refrigerate until thoroughly chilled. Pastry cream will keep in the refrigerator, tightly covered, for up to 3 days.
    Adapted from Williams-Sonoma Kitchen Library Series, Pies & Tarts, by John Phillip Carroll (Time-Life Books, 1992).

      Current date/time is Tue 19 Mar 2024, 4:32 am