Servings: 2.25 cups
Equipment
Ingredients
- 2 cups milk ~480g
- 4 egg yolks medium or large (about 60-70g)
- 4 tablespoons cornstarch ~40g
- 7 tablespoons sugar ~87g
- 2 teaspoons instant coffee ~4g, or 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 2 tbsp unsalted butter ~28g
Instructions
- Boil Milk: In a pot, mix milk with instant coffee, vanilla extract and sugar, and heat until almost boiling.2 cups milk, 2 teaspoons instant coffee, 1 teaspoon vanilla extract, 7 tablespoons sugar
- Prep Yolks: While the milk heats, whisk yolks, cornstarch, and 2 tablespoons of the milk mixture (while it's still lukewarm) in a bowl.4 tablespoons cornstarch, 4 egg yolks
- Temper Eggs: Gradually add a few tablespoons of hot milk to the yolk mixture, whisking constantly to avoid curdling. Repeat until all milk is incorporated.
- Thicken Cream: Return mixture to the pot and cook on low/medium heat, stirring constantly, until it thickens and bubbles (2-4 minutes).
- Off Heat Whisking: Once thick, remove from heat and whisk for another minute.
- Add Butter: Stir butter into the mixture until melted and integrated.2 tbsp unsalted butter
- Taste and Adjust: Taste the cream and add more sugar or vanilla if needed.
- Chill: Cover with plastic wrap touching the cream's surface to avoid crust formation. Cool at room temperature for 30 minutes, then refrigerate.
- Final Whisk: Before use, "chop" the chilled cream with a fork, then whisk until smooth. It's now ready for piping.
Notes
This recipe uses less sugar than most other pastry cream recipes out there. Make sure to taste the pastry cream and adjust the sugar if needed. It should be sweet, but not so that the vanilla flavor is barely noticeable.
Tried this recipe?Comment below or tag your snaps @definitelynotachefblog or #madewithdnac!