Crème Pâtissière (plain)

• 份量: 8 servings
• 活動時間: 15 minutes
• 總時間: 2 hours 25 minutes

食材

1 whole large egg

2 large egg yolks

1/2 cup granulated sugar

3 Tbsp cornstarch

1/8 tsp fine sea salt

1 cup whole milk

1 cup heavy whipping cream

2 Tbsp unsalted butter

2 tsp vanilla extract

步驟

In a medium, heat-proof mixing bowl, combine egg, yolks, sugar, cornstarch, and salt, and whisk vigorously until completely smooth and lightened in color, 2 minutes.

In a large saucepan add milk, heavy cream and butter and heat over medium heat until it just starts to boil, stirring occasionally to prevent the milk from scalding or a film from forming. As soon as it starts to boil, remove from heat.

While whisking the egg mixture constantly, slowly drizzle in 1/3 of the hot milk mixture. This slow process of adding milk or tempering the eggs ensures you don’t scramble the eggs.

Pour the warm egg mixture back into the saucepan with the remaining milk and whisk to combine. Set over medium heat and whisk constantly until thickened, about 2 minutes. The cream will thicken quickly but you want to give it a chance to cook off the corn starch so the cream doesn’t separate. Stop mixing for a few seconds and as soon as you see it’s starting to boil, reduce the heat to keep it at a very low boil and continue whisking vigorously for 1 minute. When it’s done, the cream should be thickened, smooth and glossy.

Remove from heat and whisk in vanilla extract. Transfer cream to a shallow bowl and place plastic wrap directly over the surface of the hot cream to prevent a skin from forming and let it come to room temperature then refrigerate for at least 2 hours or up to 3 days ahead.

營養

• 卡路里: 229 kcal
• 總脂肪: 16 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 5 g
• 反式脂肪: 0.1 g
• 膽固醇: 114 mg
• 鈉: 67 mg
• 總碳水化合物: 18 g
• 膳食纖維: 0.03 g
• 總糖: 15 g
• 蛋白質: 3 g