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Crème pâtissière (pastry cream)
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Egg Yolks4 cup
- Sugar2 tablespoon
- Milk500 ml
- Wheat flour1 tablespoon
- Cornstarch (cornstarch)2 teaspoon
- Vanilla bean1/2 unit(s)
- Cut the vanilla bean lengthwise and use the tip of the knife to scrape out the vanilla seeds.
- In a pan, heat the milk with the seeds and the fava beans over medium heat, stirring constantly, until almost boiling. Turn off the fire, remove the fava with the help of a fork and reserve the pan.
- In a bowl, beat the eggs with the sugar with a fouet (egg whisk) until the mixture is white. This takes about 10 minutes.
- Dissolve the cornstarch and flour in a glass with a little milk and add it to the egg mixture. Beat with the fouet until there are no more slivers in the liquid.
- Gradually add half of the hot milk to the bowl and mix well so the dough remains smooth. Only then add the rest of the milk.
- Place everything in the pan again and place over medium heat, stirring constantly, and cook until thickened to the desired point.
- At the end, pour it into a container (the bowl or a tupperware) and, so it doesn't form cream, use a parchment paper to cover (the paper should touch the cream).
- Then cover with plastic wrap and place in the fridge for a few hours.
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