Vanilla Custard
At the heart of every custard dessert pastry lies the crown jewel—the smooth, velvety, custard pastry cream. Simultaneously delicate and rich, this delectable base owes its charm to the harmonious marriage of creamy milk and luxurious egg yolks. Masterfully cooked to infuse the mixture with a divine silkiness, the cream's vibrant yellow hue pronounces its delicious intensity. Its allure is unparalleled and its taste, unforgettable.
The versatility of custard pastry cream knows no bounds, extending far beyond the customary applications. Its velvety richness has made it an esteemed ingredient in tarts, tartlets, turnovers, embrace layers of cake, fruits and many other sweets. With its unique ability to enhance the flavor profile of any dessert, this multi-talented cream allows pastry artists to push the boundaries of their creations further.
Custard Pastry Cream
The classic custard dessert pastry, with its smothering of creamy milk base and opulent egg yolks, is a loyal companion in the realm of pastry innovation. silky texture, unmistakable taste, and remarkable versatility make it an unrivaled star in an array of desserts, ranging from eclairs and puffs to trifles and beyond. So, whether you choose to craft with tradition or experiment with the daring, let custard pastry cream guide you towards a world of resplendent culinary adventures. Yield:
8 -12 servings
1200g total
Supplies:
Mixing bowl medium size or stand mixer
Spatula
Whisk
Scale
Ingredients:
500 ml whole milk
125g sugar
45g cornstarch
5 yolks
1 tsp vanilla or vanilla bean
Steps:
Separate the egg yolks into a bowl.
Keep the egg whites for another recipe.
Add half of the sugar and cornstarch to the egg yolks.
Use two tbsp of milk from measuring out the 500 mL of milk to the egg mixture.
Stir the mixture well until it's smooth.
Add the vanilla; if you're using a vanilla bean, split the vanilla bean and scrape it into the mixture.
In a saucepan, add the remaining sugar and milk. Bring the milk and sugar to a boil, then turn off the heat.
Transfer the milk into the egg yolk mixture. This will temper the egg yolks. This step is important as it will prevent the eggs from coagulating into large clumps.
Mix together well before returning the mixture to the saucepan. Continuously stir on medium-low heat. Make sure you use your whisk or spatula to scrape the sides and corners and scoop from the bottom of the saucepan to the center to evenly cook the custard and prevent burning. Stir until the mixture thickens and bubbles. This means it's fully cooked.
You can now transfer your custard to a container and ideally, you should use plastic wrap sealed to the surface of your custard to prevent it from drying out.
Refrigerate until ready to use.
You can keep the custard for up to five days in the fridge.
On the next day, you can whisk the custard to smooth it out or use a blender.
That’s it!
Enjoy your best homemade custard !