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French Vanilla Pastry Cream

INGREDIENTS

  • 6 Egg yolk, large
  • 3/4 cup sugar, White
  • 4 tbsp Cornstarch
  • 3 cup Milk
  • 1 medium Vanilla bean, or 1 tsp vanilla bean paste
  • 1/2 tsp Salt

INSTRUCTIONS

  1. Pour milk in a heavy bottom saucepan over medium heat.
  2. Cut the vanilla bean in half, along the length.
  3. Open the pod.
  4. Scrape the seed.
  5. Add the pod and the seeds to the milk.
  6. Let the milk come to an almost boil.
  7. Use a bowl large enough to accommodate the milk.
  8. Place egg yolks, sugar, salt, and corn starch/flour.
  9. Whisk until light and almost foamy.  You want to get the sugar to almost dissolve.
  10. Reduce heat once the milk is ready.
  11. Remove the pot of milk from the heat.
  12. Lower the heat.
  13. Remove the saucepan from heat hen the milk has reached an almost boil.
  14. Pour some of the milk into the egg mixture carefully and gently while still continuously whisking to prevent the eggs from curdling.
  15. Once more than half the milk has been poured into the eggs mixture the eggs have been tempered.
  16. Now transfer all the milk and egg mixture back into the saucepan.
  17. Place the pan back on medium-low heat.
  18. Continue to cook the pastry cream, stirring all the time.  The liquid will transform from a foamy liquid to a thick custard with no foam at all.
  19. Take it off the heat when the pastry cream is thick and coats the back of a wooden spoon.
  20. Pour through a sieve.
  21. Discard the vanilla bean and scrapings as well as any curdled egg.
  22. Let cool completely before you store in the fridge or use as stated in the desired recipe.  Vanilla pastry cream has to be stored in the fridge because it contains egg and milk.
  23. Always place the plastic wrap over the surface of the pastry cream to prevent a skin from forming.
  24. This can be stored in the fridge for 3 to 4 days only.

Notes:  Use regular full-fat milk, not low-fat milk. The milk is one of the main ingredients here so make sure you use at least 3% fat.  Low fat will just not thicken enough.  Use good quality, large egg yolks here.  It’s what gives the pastry cream its richness. The egg yolks also contribute to the color of the final product.  Use good quality vanilla for this pastry cream because it make a huge difference.  In addition to the egg, this cornstarch will help thicken the pastry cream even more.  You can add more or less depending on the consistency of pastry cream you need.

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Bavarian Cream

INGREDIENTS

  • 1 vanilla bean
  • 1-1/4 cup heavy cream
  • 1 tbsp powdered gelatin
  • 3 tbsp milk
  • 1/4 cup sugar
  • 5 egg yolk
  • 1-1/4 cup whipped cream

INSTRUCTIONS

  1.  Put the split vanilla bean in cream.
  2. Slowly bring to a boil.
  3. Turn off heat.
  4. Let sit for 1 hour.
  5. Remove bean.
  6. Scrape out seeds.
  7. Add them to the cream.
  8. Discard the pod.
  9. Sprinkle the gelatin into the milk.  Set aside.
  10. Whisk the sugar and egg yolks together.
  11. Warm the cream mixture back up.
  12. Slowly whisk into egg.
  13. Place mixture over simmering water.
  14. Stir until it is thick enough to coat the back of a wooded spoon.
  15. Remove from heat.
  16. Add milk and gelatin mixture.
  17. Place bowl in ice bath.
  18. Stir until at room temperature.

Notes:  Fold in whipped cream and pour mixture into 6 (6-oz) ramekins.
Place in refrigerator for 4 to 5 hours or until mixture is set.

Vanilla Glaze

INGREDIENTS

  • 2 tbsp milk
  • 1/2 tsp pure vanilla extract
  • 1 cup powdered sugar

INSTRUCTIONS

  1. Place all the ingredients in a small saucepan.
  2. Cook over medium-heat, stirring constantly just until combined and no lumps appear.
  3. Set the saucepan over a bowl filled with hot water.
  4. Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up.
  5. Put something underneath the rack because some of that glaze will drip off.

Notes:  An easy doughnut glaze.  Give it a few minutes to set before you eat.

Vanilla Cloud Frosting

INGREDIENTS

  • 8 oz package cream cheese, softened
  • 2 cup powdered sugar
  • 2 tsp vanilla extract
  • 2 cup heavy whipping cream

INSTRUCTIONS

  1. Beat cream cheese, powdered sugar, and vanilla in large bowl until thoroughly combined.
  2. Beat heavy whipping cream in a separate large bowl until stiff.
  3. Gently fold whipped cream into cream cheese mixture until well combined.

Notes:  Makes about 5 cups. Generously frosts 30 cupcakes. Store tightly covered in refrigerator for up to two days.

Raspberry-Champagne Sauce

INGREDIENTS

  • 6 oz sugar, baking
  • 5-1/2 oz champagne
  • 7 oz fresh raspberry

INSTRUCTIONS

  1. Bring the sugar and champagne to the boil in a saucepan for the sauce.
  2. Reduce the heat.
  3. Simmer for 10 min.
  4. Remove from the heat.
  5. Add the raspberries.
  6. Set aside to cool completely.
  7. Blend the sauce in a blender until smooth.
  8. Pass through a sieve.

Notes:  Great dessert sauce on a tart.

Copycat Chocolate Milk Mix

INGREDIENTS

  • 2/3 cup Sugar, baker’s
  • 1/3 cup Cocoa
  • ~ Pinch of salt

INSTRUCTIONS

  1. Combine ingredients.
  2. Store in air tight container

Notes: Add to 2 tbsp per 1 Cup of Milk.

Cowboy Butter Dipping Sauce

INGREDIENTS

  • 4 tbsp butter, melted
  • Juice and zest of half a lemon
  • 4 clove garlic, minced
  • 1 tbsp Dijon mustard
  • 1 Pinch of cayenne pepper
  • 1/4 tsp paprika
  • 2 tbsp parsley, freshly chopped
  • 1 tbsp chives, freshly chopped
  • 2 tsp thyme, minced
  • 1/4 tsp red pepper flakes, crushed
  • ~ Salt and freshly ground black pepper, to taste
  • ~ pepper, black, freshly ground, to taste

INSTRUCTIONS

  1. Combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika in a small bowl.
  2. Whisk to combine.
  3. Stir in parsley, chives, crushed red pepper flakes, and thyme.
  4. Season with salt and pepper.

Notes:  Serve with grilled meats, like steak or chicken bites, for dipping.  Add more mustard for a thicker sauce.  Grass-fed butter is best for this recipe.