Name: Spiced Pastry Cream
Yield: 1
Ingredients: 3 large egg yolks -; 1/4 c. sugar -; 3 tbsp. cornstarch -; 2 tbsp. all-purpose flour -; 1 1/4 c. whole milk -; 1/4 tsp. Coarse salt -; 1/2 tsp. ground cinnamon -; 1/2 tsp. ground ginger -; tsp. freshly grated nutmeg -; 1/4 tsp. pure vanilla extract -; 1/2 oz. unsalted butter -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Spiced Pastry Cream

1. 3 large egg yolks -

2. 1/4 c. sugar -

3. 3 tbsp. cornstarch -

4. 2 tbsp. all-purpose flour -

5. 1 1/4 c. whole milk -

6. 1/4 tsp. Coarse salt -

7. 1/2 tsp. ground cinnamon -

8. 1/2 tsp. ground ginger -

9. tsp. freshly grated nutmeg -

10. 1/4 tsp. pure vanilla extract -

11. 1/2 oz. unsalted butter -

How to cook deliciously - Spiced Pastry Cream

1. Stage

Whisk yolks and sugar in a small bowl. Mix cornstarch and flour in another small bowl. Bring milk, salt, and spices to a boil in a medium saucepan. Remove saucepan from heat. Whisk cornstarch mixture into yolk mixture, and then immediately whisk 2 tablespoons milk mixture into yolk mixture. Whisk in remaining milk mixture in a slow, steady stream.

2. Stage

Return mixture to saucepan. Cook over medium heat, whisking constantly, until it begins to thicken and registers 160 degrees on a candy thermometer, 1 to 2 minutes.

3. Stage

Strain mixture through a fine sieve into a heatproof bowl, and whisk in vanilla and butter until smooth. Press a piece of plastic wrap directly on surface, and refrigerate until cold and thick, at least 1 hour (or up to 1 day).