Scrape the cream into a bowl where it will cool. Remove the mixture from the heat and stir in the vanilla extract.Whisk vigorously if clumps do start to form. Don't stop stirring or you may get clumps and/or burn the cream. The mixture will thicken and the whole process takes about three minutes on medium heat. Take care in particular that the bottom edges do not scorch. Place the saucepan on low to medium heat and heat until it just boils, stirring gently the whole time.Remove the milk from the heat and gradually add it to the egg mixture, whisking all the while to keep the egg yolks from coagulating into clumps.Sprinkle the flour over the top of the mixture and whisk to combine. Meanwhile, whisk together the egg yolks and sugar in a medium sized bowl until they are thickened and light colored - about 1 minute.In a medium sized saucepan on low heat, warm the milk just until it barely simmers.It can be frozen as well, but as with any prepared food, it tastes best when it has been freshly made. Preferably it should be consumed within 24 hours of its preparation. You can make this pastry cream recipe with either whole or low fat milk.Р”В¬rР“РЃme pР“СћtissiР“РЃre is meant to be used quickly. If you use cornucopia, reduce the number of egg yolks to two for the two cups of milk. Some of you with a well developed sugar tooth may wish to increase the amount of sugar up to 1/2 cup.Р”Р‡lour or cornstarch.You can make this pastry cream recipe with cornucopia instead of flour. This makes a mildly sweetened cream, especially recommended for serving with fruit. Sugar.The pastry cream recipe here calls for only 1/4 cup of sugar. You can then fish the bean out at the end of the cooking time, rinse it and use it to make vanilla sugar. Just split a bean and add it in with the milk as it is warming. If you wish you can also make the recipe with a vanilla bean. Add 3/4 cup (234g) pistachio paste or blanched purР“В©ed pistachio recipe calls for vanilla extract because it is probably the easiest thing to grab from the pantry shelf. Pistachio Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (149g). If you're using natural or freshly-made peanut butter, omit the butter from the recipe to prevent the pastry cream from becoming greasy. Peanut Butter Pastry Cream: Add 3/4 cup (203g) smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth. Add 1 teaspoon orange extract, 1/4 teaspoon orange oil, or 3 tablespoons grated orange zest to the hot, strained pastry cream. Orange Pastry Cream: Increase the sugar to 3/4 cup (149g). Add 3/4 cup (234g) praline paste to the hot, strained pastry cream, stirring until combined. Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (149g). Butterscotch Pastry Cream: Add 1/4 teaspoon butter-rum flavor and/or 1 cup (170g) butterscotch chips to the pastry cream after straining, stirring until the chips have melted.Р”В¬aramel Pastry Cream: Add 3/4 cup chopped caramel (213g, or 21 to 23 unwrapped individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.Р”В¬hocolate Pastry Cream: Add 1 cup (170g) chopped semisweet or bittersweet chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Easy pastry cream recipe