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Pastry Cream (Crème Patisserie) Recipe
Pastry Cream (Crème Patisserie) is a starch bound custard, which means that it gets most of its thickening strength from some form of starch (e
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Kitchen scale
- Baking sheet
- Plastic wrap
- Spatula
- Refrigerator
- Stand mixer
- Measuring spoon
Ingredients
- 2 cups whole milk (480g)
- 1/2 cup sugar (100g)
- 1/2 tablespoon vanilla extract (6g)
- 1/2 teaspoon salt (3g)
- 1/2 cup cornstarch (40g)
- 5 egg yolks, large (90g)
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