Vanilla Pastry Cream / Creme Anglaise (Dorie Greenspan)
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 2 cups whole milk
- 1 plump, moist vanilla bean, split and scraped
- 6 large egg yolks
- 1⁄2 cup sugar
- 1⁄3 cup cornstarch, sifted
- 3 1⁄2 tablespoons unsalted butter, softened and cut into 3 pats (1 3/4 ounces)
directions
- Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and allow the milk to infuse for at least 10 minutes or for up to 1 hour.
- If the milk has cooled, it will need to be reheated now.
- Whisk the yolks, sugar, and cornstarch together in a heavy-bottomed medium saucepan. Whisking constantly, drizzle one-quarter of the hot milk over the yolks. When the yolks are warm, whisk the remainder of the milk into the yolks in a steadier stream; remove and discard the pod (or save it to make vanilla sugar).
- Put the pan over medium heat and, whisking vigorously, bring the mixture to the boil. Keep at the boil—still whisking energetically—for 1 to 2 minutes before pulling the pan from the heat and pressing the cream through a sieve into the small bowl. Let the cream sit for 5 minutes, then whisk in the butter. Cover the cream with a piece of plastic wrap—press the wrap against the cream—and refrigerate until thoroughly chilled. You can speed up the chill by putting the bowl in a larger bowl filled with ice cubes and cold water. (Keeping: Covered tightly with plastic wrap, pastry cream can be refrigerated for 2 days. To smooth the chilled cream, whisk it for a few seconds.).
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