Espresso Pastry Cream
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
35
Sweetness
54
Sourness
48
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Pour milk into heavy medium saucepan
2
Scrape in seeds from vanilla bean; add bean
3
Bring to simmer
4
Remove from heat and discard bean
5
Using electric mixer, beat yolks and both sugars in large bowl until very thick, about 3 minutes
6
Add cornstarch; blend well
7
Gradually whisk half of hot milk into egg mixture
8
Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes
9
Remove from heat
10
Stir in espresso mixture
11
Transfer to medium bowl
12
Place plastic wrap directly onto surface of pastry cream; chill until cold, at least 3 hours
13
(Can be made 2 days ahead; keep chilled
14
) Whisk pastry cream until smooth before using
15
Pour milk into heavy medium saucepan
16
Scrape in seeds from vanilla bean; add bean
17
Bring to simmer
18
Remove from heat and discard bean
19
Using electric mixer, beat yolks and both sugars in large bowl until very thick, about 3 minutes
20
Add cornstarch; blend well
21
Gradually whisk half of hot milk into egg mixture
22
Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes
23
Remove from heat
24
Stir in espresso mixture
25
Transfer to medium bowl
26
Place plastic wrap directly onto surface of pastry cream; chill until cold, at least 3 hours
27
(Can be made 2 days ahead; keep chilled
28
) Whisk pastry cream until smooth before using