Reviews (1)
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70 Ratings
5 star values:
13
4 star values:
26
3 star values:
23
2 star values:
7
1 star values:
1
Martha Stewart Member
Rating: 5 stars
11/07/2015
This came out much better and far easier than I anticipated. I didn't have a vanilla bean on hand so I used extract but it was still phenomenal.
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Pastry Cream for Fruit Tarts
Recipe Summary
Yield: Makes about 1 3/4 cups
Ingredients
Ingredient Checklist
1 cup whole milk
1/2 vanilla bean, split
5 tablespoons sugar
3 large egg yolks
1 tablespoon cornstarch
1 tablespoon flour (preferably rice flour for lightness)
1 tablespoon unsalted butter
Gallery
Pastry Cream for Fruit Tarts
Recipe Summary
Yield: Makes about 1 3/4 cups
Gallery
Pastry Cream for Fruit Tarts
Pastry Cream for Fruit Tarts
Pastry Cream for Fruit Tarts
Recipe Summary
Yield: Makes about 1 3/4 cups
Recipe Summary
Yield: Makes about 1 3/4 cups
Yield: Makes about 1 3/4 cups
Makes about 1 3/4 cups
Ingredients
Ingredients
- 1 cup whole milk
- 1/2 vanilla bean, split
- 5 tablespoons sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1 tablespoon flour (preferably rice flour for lightness)
- 1 tablespoon unsalted butter
Directions
Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.
Reviews (1)
Add Rating & Review
70 Ratings
5 star values:
13
4 star values:
26
3 star values:
23
2 star values:
7
1 star values:
1
Martha Stewart Member
Rating: 5 stars
11/07/2015
This came out much better and far easier than I anticipated. I didn't have a vanilla bean on hand so I used extract but it was still phenomenal.
Reviews (1)
Add Rating & Review
70 Ratings
5 star values:
13
4 star values:
26
3 star values:
23
2 star values:
7
1 star values:
1
Add Rating & Review
70 Ratings
5 star values:
13
4 star values:
26
3 star values:
23
2 star values:
7
1 star values:
1
70 Ratings
5 star values:
13
4 star values:
26
3 star values:
23
2 star values:
7
1 star values:
1
70 Ratings
5 star values:
13
4 star values:
26
3 star values:
23
2 star values:
7
1 star values:
1
- 5 star values:
- 13
- 4 star values:
- 26
- 3 star values:
- 23
- 2 star values:
- 7
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
11/07/2015
This came out much better and far easier than I anticipated. I didn't have a vanilla bean on hand so I used extract but it was still phenomenal.
Martha Stewart Member
Rating: 5 stars
11/07/2015
This came out much better and far easier than I anticipated. I didn't have a vanilla bean on hand so I used extract but it was still phenomenal.
Rating: 5 stars
All Reviews for Pastry Cream for Fruit Tarts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pastry Cream for Fruit Tarts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
